The latest news, products and services from the restaurant industry, for the restaurant industry July 2017
â€œNothing new in bathrooms!â€? - there is from see inside for more Also featured this issue:
1883 Professional flavours for baristas and mixologists UK Distributor Contact UCD +44 (0) 1233 840 296 www.ucd.uk.com email@example.com Join Club83 via www.1883.com
Image: Trade Union, Kai Interiors
4 8 20 30
Industry News Editorâ€™s Choice Catering Equipment Food & Drink
Subway outlines creation of 5,000 new British jobs by 2020 The Subway brand today announced the opening of its
part-time working people throughout communities in the
2,500th store as part of its ambitious plans to increase
UK and Republic of Ireland. In addition to the local store
the number of stores in the UK and Ireland to 3,000 by
employment opportunities, the brand employs over 40
2020, creating around 5,000 new jobs.
staff in its UK head office as well as contracting with other vendors and suppliers such as print and advertising, along
The expansion plans are in response to consumer demand
with the supply chain managed by IPC Europe; a non-
for more affordable quality ingredients and healthier
profit making organisation owned by Subway franchisees.
choices. Subway stores serve over three million customers each week – all salad ingredients are freshly prepared
Whilst British and Irish high streets continue to be under
each day with each Sub or salad made-to-order in front
pressure, for Subway franchisees, this is still the most
of the customer, each and every day.
popular place to open stores. Three-fifths of Subway stores are located on British and Irish high streets.
As the impressive industry-beating business has grown, so too has the brand’s positive contribution to the economy.
The Cebr survey also found over 82% of franchisees
In an independent report, commissioned by the Subway
thought Subway stores had a positive effect on the local
brand, the Centre for Economic and Business Research
area surrounding their location. The Cebr stated “Not only
(Cebr), highlighted the tangible contribution Subway
do they attract greater footfall to high streets in general,
stores make to the UK and Irish economy in terms of spend,
Subway franchisees provide employment opportunities
employment and output: “By expanding the prevalence of
in local communities and offer healthier menu choices,
their QSRs across the UK and Irish regions, Subway stores
especially compared to other food retail outlets”.
have been driving business creation”. This demonstrates that franchisees, whilst an often overlooked part of the
Peter Dowding, Country Director for UK and Ireland
economy, are a significant driver of SME business growth.
commented: “Our fantastic growth is a testament to the hard work and effort of our franchisees. Our franchise
There are currently 2,499 Subway stores in the UK and
model is tried and tested, it works for entrepreneurs and
Republic of Ireland, all owned and operated by a network
it works for us. We are confident our business model will
of small business owners. It is a proven low-entry cost
continue to grow as more and more consumers demand
business model which has been verified by the Cebr who
great tasting food at a value price-point. With 5,000 new
recently found the Subway brand “supports and sustains
jobs expected over the next three years, opening up a
the entrepreneurial ambitions and career progression of
further 500 stores demonstrates not only the value of
their franchise owners”.
the business to our franchisees but also collectively, the real and significant contribution to British and Irish
The most recent total turnover of Subway stores was calculated at approximately £515 million (0.9% of the food and beverages services industry turnover), with a GVA of approximately £248 million. The Subway brand’s contribution to business creation within the wider sector has increased to represent 1.1% of total of new businesses in the food and beverage activities industry. Subway stores are significant employers, and by 2020, franchisees will employ approximately 24,000 full and
4 PAGE Industry News
The Clink and the clear case for rehabilitation
Four of the H&C News team recently enjoyed the privilege of dinner at The Clink, HMP Cardiff. The restaurant is located right beside the prison and as you enter it
Drive over 200 miles to lunch at Hispi, it’s very much worth it
Gary Usher’s Hispi restaurant is in Didsbury, one of
welcomes you warmly as do the front of house team. The
Manchester’s most popular suburbs located on the
front of house team struck me as all being employable
north bank of the River Mersey about 5 miles south of
at almost any restaurant. They knew how to meet, greet,
Manchester city centre. The first thing you notice about
present the menu and discuss it if needed and service
Didsbury is that there are just so many eateries. So
was impeccable, without a hint of servility.
many you would wonder if the ratio to other shops is sustainable. Locals are spoilt for choice.
The food was excellent and the chefs and back of house team like the front, should be able to walk into a job
We were there to meet with Chef Gary Usher as recently
anywhere when released. I’m not going to dwell on the
reported, after the interview, being just across the road
food and service as there is a much more important point
from Hispi was too good an opportunity to pass up, so
to raise here, the results from the work done by The Clink.
After dinner I sat out the back in the garden area with the restaurant manager Jason Lawrence and we talked over
You walk into Hispi, it has presence, off white colours,
coffee. I wanted to understand more about how a group of
wooden floors, tables and chairs, with bare brick, simple
‘prisoners’ had been trained to operate such an enjoyable
understated sophistication. The tables are set with similar
Jason’s passion and commitment to the restaurant team
On the wall is a large mirror with the names of the people
was evident not just in what he said but much more
who backed Hispi through crowdfunding to the tune of
importantly through his actions. He manages his team
£50,000, names written in appreciation of their support.
effortlessly, they know what to do and how to do it. If you were anywhere else you would not dream of the
It is lunchtime on a Tuesday and front of house is being
circumstances that lead to this team coming together. And
managed by one guy. There are several tables occupied
that is the point, prisoners have been trained to conduct
and he has everything under total control, seemingly
themselves in gainful employment and are very capable
effortlessly. As you sit and ponder the menu the restaurant
in what they do.
lets you relax and tells you, you are in a good place.
In each of their four HMP locations, The Clink train circa
The food…my wife skipped a starter and I ordered sea
50 prisoners a year in City & Guilds NVQs in Hospitality
bream ceviche, orange, radicchio, olive oil. A good looking
& Catering and Customer Service. So let’s look at some
dish with a lasting array of flavours and a nice tang to it.
background information on why and what are the benefits
Tap water with freshly picked mint is a nice touch.
of prisoner rehabilitation. Since the late 18th century prisons have combined elements of punishment with
Main course, we both chose steamed plaice fillet, dill
elements of rehabilitation. The rehabilitation of offenders
butter and harlequin potatoes, and we both hit the
is a key feature of the modern UK criminal justice system,
jackpot. I always try not to use the term ‘best ever’ or
and work to rehabilitate prisoners goes on, in varying
similar in reviews as it seems trite, but we both agreed it
degrees, in every prison.
was as good a fish dish as we could remember.
Industry News PAGE 5
Wedge Issue Pizza to open 2nd site in Shoreditch London’s pizza scene is fiercely competitive but since
chocolate pizza in vegan form. Gluten free pizzas bases
launching on Clerkenwell Road last year, Wedge Issue
are available at no extra charge. All pizzas are made from
Pizza + Beer has earned a loyal following for its authentic,
dough that’s been proofed for a full three days and a
thin-crust, Pacific West Coast style pizzas.
sauce that’s uncompromisingly crafted the traditional Neapolitan way using nothing but sweet, uncooked San
The new East End venture can seat up to 12 people but
will mostly be aimed at a discerning takeaway crowd and will still keep the first’s laid-back West Coast vibe.
Husband and wife duo Darren Atwater — an alternative
Open throughout the week from noon until 10pm, the
newspaper publisher from Vancouver — and Martha Gall
restaurant will be headed up by Chef Malek Safsaf, who’s
— a marketer who used to call Toronto her home — fell
worked in kitchens in the UK and Copenhagen.
in love with the authentic Pacific West Coast pizzeriasthose temples of pizza innovation and beer craft found
And in consideration of the unique Brick Lane clientele,
down the coast between Vancouver, Seattle, and Portland
it will be the first to offer Wedge Issue Pizza + Beer’s
while living in Darren’s hometown. After leaving Canada
trademark pizzas by the slice. Wedge Issue Pizza + Beer
and spending nearly a decade living in London, the duo
has become a leader in the vegan dining scene by offering
grew tired of waiting for that pizza house that combined
a wide variety of pizzas with the melty gooeyness of
great pizza with a wide selection of draught beer to open
vegan cheese and flavourful toppings like spicy vegan
and reasoned that if no one else was going to do it, they
chorizo or mock meatballs. Wedge Issue also offers its
would have to.
Plant-based burger company to crowdfund first restaurant up to encourage support including
the months ahead, Vurger Co will
a dinner with the co-founders, a
be hosting a temporary pop-up in
private tasting event for up to 15
Bethnal Green, east London.
friends and the chance to dine free for life.
Available dishes will include the Classic (smoky black beans with
The company has also recruited the
peppers and corn topped with
Artisan veggie burger company
co-owners of London vegetarian
tomato, red onion and Vurger sauce),
Vurger Co has launched a
restaurant Vanilla Black, Andrew
the Mexican (spiced jalapeno and
crowdfunding campaign to fund its
Dargue and Donna Conroy, to
pepper bean patty topped with
first permanent site.
consult on the restaurant.
hot salsa, chilli mayo and smashed avocado) and the Auburger (Chipotle
The company launched its £180,000
Co-founders Neil Potts and Rachel
smoky aubergine, red onion and
Hugh started the Vurger Co to offer
chickpea patty topped with cumin
Crowd Cube today to fund its first
fast, natural plant-based food, using
mayo and pickled cabbage) with sides
restaurant opening in early 2018
vegetables, seeds, nuts and legumes
such as skin-on chips, sweet potato
in London, and has already raised
to create a plant-based burger, and
chips, truffle mac’n’cheese and
more than £42,000 with 29 days to
have been running pop-ups in
Vurger slaw. See the crowdfunding
go. A range of rewards has been set
London markets and festivals. In
site here: www.crowdcube.com
6 PAGE Industry News
Affinity Bars and Restaurants group closes down The Affinity group of London bars
“Unfortunately we have been
And to those who had functions
and restaurants has unexpectedly
closed down as of 7am this morning
booked and paid for we literally
shut down, including Dickie Fitz
and are not open anymore for the
found out at 7am this morning,
in Fitzrovia, the Lady Ottoline in
foreseeable future,” the pub tweeted
on behalf of all the staff we are
Bloomsbury, the Henry Root in
on Friday. “80 staff across 3 venues
so extremely sorry and we hope
Chelsea and the Princess Victoria in
have lost jobs. If we do reopen it
there is something we can do for
probably won’t be us.”
you however our higher ups have decided that we need to close with
The company does not appear
A longer post on the pub’s Facebook
to have gone into administration
page read: “As of today we are
according to Companies House,
unfortunately closed, out of the
“Lots of hard working, dedicated
however websites for Affinity and
blue, no one was expecting it but all
staff have lost their jobs and we
all the venues have all shut down.
of our sites across affinity bars and
are sorry that we couldn’t look after
One member of staff at the Princess
restaurants have been shut down
you in the future.” The group was
Victoria (pictured) operating its
as of 7am this morning and 80 staff
overseen by chief executive James
Twitter account tweeted the “entire
have lost their jobs, apologies to any
McLean until late last year, when
company has shut down” and staff
customers wanting to come in but
McLean appears to have left the
have been “locked out”.
there is nothing we can do.
group to found Victual Inns.
Master of Culinary Arts 2017 finalists revealed
immediate effect. “
Red Robin Gourmet Burgers and Brews Opening New Restaurant in Colorado Red Robin Gourmet Burgers, Inc.(Red Robin) is two weeks away from opening in Brighton, CO. Located at 2021 Prairie Center Parkway, just north of Dicks Sporting Goods in the Prairie Center Shopping Center, the newest Red Robin Gourmet Burgers and Brews restaurant will open on July 10 at 11 a.m. To help celebrate the grand opening of the new restaurant,
The Royal Academy of Culinary Arts (RACA) has announced the finalists for its 2017 Master of Culinary Arts (MCA), the UK’s highest culinary honour. The awards, inaugurated in 1987 and generally only presented every four years, celebrate those who display the mastery of the complex and specialised knowledge and skills in culinary arts. Winners of the MCA will be announced at a gala presentation dinner on 5 October at Claridge’s, London.
Red Robin will donate all sales of its signature Freckled Lemonade from July 10 through July 16 to its national charity partner, Alex’s Lemonade Stand Foundation, a nonprofit organization dedicated to finding cures for all kids with cancer. The Gourmet Burger Authority offers more than two dozen innovative gourmet burgers served with Bottomless Steak Fries (which means free refills!) and more than 100 different toppings for guests to customize their favorite burger.
Industry News PAGE 7
THE SCRATCH KITCHEN
Kona Grill offers an upscale contemporary ambiance that generates an exceptional, yet affordable dining experience. Kona Grill, Inc. is a publicly traded company under NASDAQ: KONA. Founded in 1998 with the first store opened in Scottsdale, Ariz., Kona Grill now owns and operates 46 restaurants in 23 states and Puerto Rico. The international expansion under the umbrella of the franchise business model began in early 2015. At this stage, three franchise groups have signed agreements to own and operate Kona Grill Restaurants in Mexico, Canada and United Arab Emirates, in 2017 openings will include the cities of Monterrey, Mexico, Toronto, Canada and Dubai, UAE. Immediate international development plans include all Latin America and the Caribbean, Canada, the Middle East and Europe.
40 signature sauces and dressings. The diverse menu is complemented by a full-service bar offering a broad assortment of wines, specialty cocktails and beers, and has been voted “best happy hour” in multiple markets. Kona Grill’s innovative, high quality recipes, generous portions and flexible price points provide patrons with excellent value that allows the brand to attract a diverse customer base. Potential franchisees must have a passion for the hospitality business, the ability to secure relevant real estate, an existent infrastructure to support the growth and the financial means to execute it.
To find out more about Kona Grill opportunities contact Iain Martin, International Franchising Centre; email: firstname.lastname@example.org; Tel: 01904 561598. Visit: www.konagrill.com
To stand out from other American dining franchises, Kona Grill restaurants offer freshly prepared food, attentive service and an upscale contemporary ambiance that generates an exceptional, yet affordable dining experience in the upscale casual dining segment. All Kona Grill restaurants are uniquely designed to reflect the local culture, people and surrounding environment to create a familiar atmosphere, comprised of multiple dining areas with modern design elements and a “notchabove” setting that reinforces the brand’s high standards of food and service. Kona Grill’s high-volume restaurants feature a diverse selection of modern American entrees, appetizers, an extensive selection of award-winning sushi and multiple menu choices for health-conscious guests. The exhibition-style kitchen delivers menu items prepared from scratch at each restaurant and incorporates over
8 PAGE Editor’s Choice
Bespoke booths and banquettes
“Our requirements are very specific but Penwith Upholstery are very helpful and patient. Nothing is too much trouble and they always go above and beyond. We’re really pleased with everything they’ve done for us.” Danni Wilson
London Cocktail Club, Operations Manager
penwithupholstery.co.uk 01209 216658
CREATE EYE-CATCHING SIGNAGE IN PUS, BARS AND RESTAURANTS
WITH RAINBOW CHALK LIQUID PENS Rainbow Chalk Liquid Pens provide a clean, colourful and easy alternative to chalk sticks and permanent markers for creating eye-catching and professional looking retail displays that can easily be updated. Liquid Chalk Pens are perfect for writing on non-porous surfaces including blackboards, glass, mirror and whiteboards, so you can design attractive menus, display special offers or create important signage – which customers will notice. Information can be quickly and easily amended or removed, by simply wiping with a damp cloth or for more efficiency you can use the special Rainbow Cleaners. Rainbow Liquid Chalk Pens are water based and non-toxic. Easyto-use, the valve operated pens allow you to dispense controlled amounts of ink for precision control and will dry within a minute. The ink is rain-resistant making the Liquid Chalk Pens the ideal solution for sign-writing on exterior or interior surfaces. Liquid Chalk is also available as a spray paint or in paint pots for areas that require extended coverage or for more artistic applications. Rainbow Liquid Chalk Pens are available in a choice of 5mm or 15mm Bullet or Chisel nibs in 10 different colour options and retail from just £2.20 for a single unit to £18.96 for a super value combo 9 pack. Liquid Chalk Spray retails at £17.99 and Liquid Chalk in a Pot retails at £12.60. For more information and to purchase for next day delivery please visit www.rainbowchalk.com or contact 01279 424491
AWARD WINNING INTERIOR DESIGN & C O N S U LTA N C Y Unit B2, 1B Mentmore Terrace London, E8 3DQ +44 (0) 208 9861 664 email@example.com www.kaidesign.co.uk
Wolf, Stoke Newington
KAI Interiors are an award winning interior design firm who have grown over the past ten years with continued success. Clients return to KAI time and time again to experience an exciting journey through the design process.
I A K s r o i r e t n I The KAI team are built up of passionate, young designers who want to create interesting and immersive spaces for clients and customers to enjoy. KAI Interiors continues to design innovative interiors, constantly pushing boundaries and thinking outside of the box.
KAI pride themselves on excellent client relations, working with a range of budgets and exceeding expectation with fresh ideas and strong concepts. KAI have worked with many varying clients, including Harvey Nichols, Hoxton Hotel, Hedonism Wines, Barrio bars, Fego cafĂŠ, Trade Union, Marstons Brewery to name a few. Focusing mainly on commercial projects from the outset KAI have developed a unique style, this has attracted residential clients who want something a little different within their home. KAI have a strong interest in bespoke wallcoverings and collaborate regularly with Lyons & Tigers, an immersive branding agency. Recent projects completed include the First permanent restaurant for WOLF, shortly after completing the Stoke Newington based restaurant for the client we were asked to develop a shipping container restaurant for WOLF which has now opened in Finsbury Square.
Trade Unions flagship site was a fantastic opportunity to explore a multiple use retail/hospitality space, we were to include a florist, Barbers, Pizza corner, cafĂŠ, photo booth, restaurant, bar with DJ and a mezzanine space with a slide! All under one roof, it has a great atmosphere. KAI have also been appointed as one of the main Interior Design agencies to design and fit out the mass of apartments within the Battersea Power Station development, this will be an ongoing project for KAI. Other exciting projects include Dar Jasmine, a boutique hotel based in Chefchaouen, Morocco. Opening Spring 2018. Exploration of Moroccan culture and craftsmanship has led to Michaela developing her own range of
cement tiles with intriguing patterns and designs, a sister company to KAI will be launched later this year named BERBER. Good design is not only key to capturing the right clientele, it also acts as a vital marketing tool for our clients. KAI Interiors understand how considered creativity can excite great PR that will maximise profits and allow your business to thrive from the makeover. Alongside all of the exciting projects that KAI are working on, managing director, Michaela Reysenn has also been developing a new furniture range alongside Cult Furniture which will be launched in the coming months. PAGE
The Smallest Room
Restaurant and hotel customers notice cloakrooms. It is the one area of your premises that just about every customer will visit so getting it right is vital to send the right messages; customer care, cleanliness, attention to detail, high standards etc. â€“ and a poor, badly designed, and badly maintained cloakroom conveys a very negative picture of overall care and hygiene standards and can mean a loss of return business. VitrA, one of the worldâ€™s largest bathroom manufacturers has a wide-ranging collection of domestic and commercial products, ranging from accessible fittings (which every restaurant or hotel must offer) to the luxury Water Jewels range with white, platinum, gold and copper finishes. VitrA can provide expert advice on any project and have worked closely with major companies to develop award winning facilities for airports, hotels right through to independent B&Bs, restaurants and boutique hotels.
Setting basins into an engineered or real stone surface gives a sleek, uncluttered look and makes the area easy to clean.
es A Big Story Sento wall hung WC pan features soft closing, slim toilet seat. Easy to install with VitrA’s range of in wall frames, a wall hung pan like this adds to the feeling of space and easy to clean around.
When the look you want is unashamed luxury, go for a Water Jewels basin in silver, gold or copper and combine with wall mounted taps.
Cleanliness is vital in hotel and restaurant cloakrooms. Wall hung fittings make the job easier as they hang clear of the floor, allowing for fast and effective mopping. Wall hung WCs can be teamed with elegant console basins and wall mounted brassware for a sleek and easy to maintain look. VitrA Rim-Ex WCs are specially designed for easy cleaning, with a rimless bowl so there is nowhere for dirt and limescale to collect. Lurking odours can be banished too – VitrA Fresh WC pans feature an integral tank that dispenses detergent with every flush, helping to clean the pan and giving the room a fresh smell. Wall- hung pans are suspended from a concealed weight bearing frame and are operated by a push button dual flush panel. VitrA has frames and flush buttons to suit all types of wall construction. Easy to clean undercounter basins can be set into a surface such as engineered or real stone and mounted below illuminated mirrors, providing customers with a practical and stylish area for adjusting make up, hair etc. There’s a large selection of under counter models
in the VitrA commercial collection and the brochure is packed with ideas on how to use these and other products. The brochure also features essential accessories such as soap dispensers, toilet roll holders, coat hooks, mirrors and shelves. Urinals save space where there are separate male and female facilities – but are well known for the problems they can cause with odours and constant flushing that wastes water. VitrA Watersmart urinals have been developed with the environment and water conservation in mind, and offer significant water savings compared to standard urinals. Standard urinals can be replaced quickly and easily with an efficient Watersmart model. VitrA makes creating classy, clean, chic cloakrooms simple – whatever the size or style of your restaurant. For additional information www.VitrA.co.uk Email info@VitrA.co.uk Tel. 01235 750 990 PAGE
K West Just tucked away from the heart of shepherds bush & a few minutes’ walk from Westfield’s Shopping Centre is the very cool K West Hotel. This stylish hotel & spa is the converted BBC recording studios where many music legends have visited & recorded, such as Bob Marley & the Wailers, as well as the late David Bowie just to name a few.
a Bose speaker for music lovers with Bluetooth functionality, playing songs direct from your smartphone, Over 60 channels are available on the TV’s plus a huge array of movies, to pass the night or afternoon away. Now where do I start with the K West spa, this place left me speechless. This isn’t your run of the mill hotel spa, this spa is extraordinary. The hydrotherapy pool is like a giant hot tub, it is simply brilliant to sprawl out in, with powerful jets given a personal massage. There is even a foot spa to soak your feet after a lovely trek around the world famous shepherds bush market (less than a 10 minute walk from the hotel) The 2 things that sold it for me were The Snow Room, indecently this is London’s only snow room.
You can almost feel the coolness of the place standing in the foyer with its resident DJ playing club bangers and the This is literally what it says, a room full cocktail bar overflowing with lush drinks. of snow. It’s absolutely fantastic. The We received a very warm welcome from the reception staff, whom were very quick to check us in & have a porter show us to our room. The beautiful room was very spacious & clean, the bed big enough for the whole family with room to spare. The K west offers rooms from a classic single for the lone guest to a suite where many rock bands & singers enjoy for the infamous after parties following their performances at concerts in venues close by. Absolutely everyone can be accommodated and all budgets suited. The rooms are designed to a very high standard, with light tones underlying the strong, bold colours and beautiful material chosen for the furnishings. Technology leads the way with choice of large screens in the bigger rooms plus
room is filled with the finest natural snow powder. The snow is made of air and water and contains no chemical additives. Set to a temperature of -15ºC, guests can relax in a soft snow-drift or scoop snow onto the body to cool-off, this improves circulation which does wonders for cellulite. I strongly advice wearing the provided flip-flops in there. The other wonder of the spa was the Sun Meadow Room, this is a bigger than average spa treatment room covered in hanging cream drapes & wallpaper with mellowing images of trees. My initial thought when walking into the room was of my childhood having sleepovers as there was lovely inviting double futon bedding on the floor. On-top was the softest pillows, it was like laying on a cloud. Getting comfortable & relaxed we placed the supplied eye protectors (the same as when having a sunbed) over our eyes as requested.
The sun meadow treatment starts after pressing a button on the wall, the main lights go off and a board of square lights in the ceiling appeared to surround the place with a glorious mix of white & blue lighting, then suddenly what felt like natural light beamed over us producing a very calming feeling. I instantly felt relaxed and what felt like within seconds I feel asleep. The whole purpose of Sun Meadow room is to cure S.A.D. (Seasonal Affective Disorder) Living in the UK we have minimal sun so the sun meadow room is a perfect quick get away without any of the dangers of a sun bed. This is fab choice for eczema sufferer’s psoriasis and arthritis too. K west’s restaurant The Studio Kitchen is simply fabulous, serving food during the day, and an extremely comfortable place to unwind & relax come the evening, with many drinks on offer, but to my enjoyment, a vast selection of cocktails with a variety of food plates to compliment. The menu has a wide variety of food to choose from, you will have no concerns in finding something to fit your mood. With the very slick hanging light bulbs and the gorgeous scenery, the meal was the perfect way to top a brilliant stay. Staff to help, there knowledge is excellent & they’re very friendly and helpful. K west is a true gem hidden away from the hustle & bustle of the busy shepherds bush centre, a perfect weekend getaway but still close enough for all city needs. The K West is my Urban Retreat!! PAGE 19
Create the perfect We know that creating the perfect brand for your establishment is not something that you have taken lightly and that it reflects your passion, belief and pride in what you do.
Platinum Catering Supplies are the perfect partner to ensure that you can leverage your message across as many consumable mediums as possible. The more your brand is seen the more it is remembered and the more likely clients are to think of you when making their choice of where to spend their money. We are a supplier to many high-end establishments who recognise this value and who choose to place their brand on everything from coasters and napkins to beer mats and matches. Why not follow in this well understood process and allow Platinum Catering Supplies to propel your brand and to help create customer awareness and loyalty. Our vast array of products means that we cater for the most well used of products like beer-mats to bespoke carrier bags for a special one off function. We have the expertise to help you through the design process and to make sure that you get a cost effective solution that you can frequently use in your business. We source our products from around the world to deliver the best in class and we are particularly proud of our branded matches which are manufactured exclusively for us in Japan really allowing you to showcase your establishment to smokers and non-smokers alike.
20 PAGE Catering Equipment
Branded matches are not just about smoking they are a cost effective take away branding item that many people still find to be a great keepsake of where they have visited. Based in Wimbledon, Platinum Catering Supplies can supply to the UK, Europe and the rest of the world with customers in many destinations across the globe. We are able to export on your behalf and to store many items in our warehouse to provide you with immediate call off should you need it.
Call us now on 0208 687 5392 or email firstname.lastname@example.org For all new customers we will be delighted to thank-you with ÂŁ50 of vouchers on any orders over ÂŁ500.
Cigar Matches Match Boxes Match Books Bar Accessories Beer Mats Coasters Cocktail Stirrers Straws Serviettes Glass Covers Toothpicks Sugar
A leading supplier of branded matches and disposable catering supplies to the Hotels, Restaurant, Bar & Hospitality industry. Based in Wimbledon, London we have a combined 50 years of experience dealing with discerning customers in the UK and around the world. We can help with all your design, planning and product requirements allowing you to focus on what you do best. We are here to help you build your businessâ€Ś
www.platinum-supplies.co.uk Contact Us Email: Admin@platinum-supplies.co.uk Tel: 0208 687 5392 Catering Equipment PAGE 21
Richard Haworth Introduces New Bistro Napkins Richard Haworth – the Manchester based linen supplier – has launched stylish Bistro napkins to complement their already market leading table linen offering. Perfect for casual dining, the napkins are available in three attractive colour stripe options. Established in 1876, the company has long been providing bath, bed and table linens, along with soft furnishings, to the hospitality industry. Indeed its introduction of a cotton-soft polyester table linen range 20 years ago revolutionized the restaurant sector and quickly become the industry standard. Its latest creation bridges the gap between the fine dining aesthetic of pristine tablecloths and the casual
22 PAGE Catering Equipment
setting of paper napkins, offering a complement for any table setting.” high quality napkin which features chic coloured stripes to add a touch You can find Richard Haworth of panache to any dining experience. linen in venues such as Le Manoir aux Quat’Saisons, Wimbledon The product, made from 100% tennis club, JP Morgan and jet-spun polyester, has the feel of Home House in London, all of cotton, yet its increased resilience which the business enjoys longand toughness make it ideal for the standing relationships with. rigours of the hospitality sector. Resistant to snagging and shrinkage, Richard Haworth supplies quality with outstanding absorbency, linen for the bed, bath, dining room it is both practical and stylish, and kitchen to a range of different perfectly suiting it to its purpose. businesses, including hotels, B&Bs, laundries, restaurants and spas. According to Raj Ruia, managing director: “We’re incredibly excited For more information about the to unveil our latest collection. business or its latest range, please The Bistro napkins offer both visit www.richardhaworth.co.uk exceptional quality and a more or call 0845 337 7001 today. casual aesthetic, they’re the ideal
Over the past 25 years WS Uniform has built up an impressive knowledge of bespoke and stock clothing to fit endless tastes and budgets. With client lists covering a diverse range of establishments from hotels, restaurants and bars, to schools, universities, sports clubs, hospitals, shops and cinemas. This variety has allowed the company to develop relationships with a large number of stock clothing and accessory suppliers, gaining them access to a vast collection of quality products.
with fabric suppliers and clothing manufacturers. Their experiences in the bespoke market include waistcoats, Nehru jackets, suits, shirts, polo shirts, tunics, and even bags, ties and hipflasks.
WS Uniform has also had great opportunity to explore bespoke manufacturing, making valuable connections
For further information, or to get a glimpse at the possibilities for your business, please visit wsuniform.uk
The bespoke field of the business ties WS Uniform to fashion house Walker Slater, the Edinburgh and London based tweed specialist. The smart tailoring ethos of the parent company has been inherited by WS Uniform, which helped in popularising tweed uniform items over the past few years.
Catering Equipment PAGE 23
The project, within an International Embassy in London was no small task;
Why the UK’s leading independent Catering supplier uses CK Direct for all of their ventilation and fabrication projects. Colin Hill is a family run business, priding themselves on a total dedication to finding the right solution for every catering equipment requirement for bars and restaurants for the past 30 years. Where those requirements are for ventilation and extraction solutions, Colin Hill go to one place and one place only. CK Direct Ltd are commercial kitchen ventilation and extraction experts, offering a full design, manufacture, install and maintenance service. Over the years, an excellent relationship between Colin Hill and CK Direct has resulted in the delivery of numerous high-end, bespoke commercial kitchen projects. Recently, Colin Hill had requested CK Direct’s expertise in converting a domestic kitchen into a fully functioning catering kitchen. The project, within an International Embassy in London was no small task; CK Direct removed all of the existing wooden domestic floors and wall units before designing, manufacturing and fitting a bespoke stainless-steel kitchen.
The Embassy, in London occupies a large Victorian building, which is Grade II listed, a building that holds stringent guidelines on any interior and exterior work. To meet these stringent guidelines, CK Direct Ltd installed new Re-Circulating Extract Hood systems, stainless-steel floor and wall cupboards, draw and sink units, shelving and clad on all walls. CK Direct were perhaps the only company that were able to meet all of the essential and specific requirements that go with work carried out on a Grade II listed building with fully bespoke designed and manufactured systems and units. CK Direct’s conversion of an old domestic kitchen in to a new, state-of-the-art and safe commercial kitchen has proven the perfect working environment for kitchen staff. Laurie Hill, Colin Hill Bar and Catering Supplies Director has championed the relationship with CK Direct for many years, confirming that the hard work, outstanding quality of final product and their dedication to offering the best value for money are the reasons that they hold them in such high regard. Laurie confirmed that “This is why we utilise the services of CK Direct on all our ventilation and fabrication projects.” Laurie continued: “[CK Direct leave] us and our customers delighted. I would not hesitate to either recommend or use CK Direct again should we require their service.” You can find out more about CK Direct at www.ckdirect.co.uk and you can find them on Facebook and Twitter for regular offers and updates.
24 PAGE Catering Equipment
COMMERCIAL KITCHEN VENTILATION & EQUIPMENT
DESIGN / MANUFACTURE / INSTALL / MAINTAIN
STAINLESS STEEL EQUIPMENT
+44 (0) 1733 230 378 email@example.com
Equip Line always welcomes new products from its manufacturers, especially when they offer real benefits to operators in terms of simplicity of use, speed of service, improved quality of product, and high capacity, all of which makes for a worthwhile investment. Wraps, Mexican and Pita pocket foods are rapidly growing sectors worldwide, including in the UK market and was the driver for Antunes to develop a unit to solve the perennial problem of a) cooking tortillas from raw, and b)heating tortillas and other flatbreads quickly and efficiently. Antunes is a world leader in the manufacture of countertop equipment with an established reputation for quality, usability, and reliability, and the team are delighted to introduce to UK operators this new Tortilla Cooker (20 seconds from raw)/Warmer (5 seconds from cooked) and Flatbread/Pita Toaster (5-20 seconds from cooked, meaning the unit really fulfils these criteria. The new Flat Bread unit is based on Antunes’ award-winning toasting technology to quickly heat pitas, flatbreads and tortillas or cook raw tortillas in a few seconds which allows operations to serve items On Demand thus preventing any delays/and or speeding up service. Equip Line has a pre-production unit available in its Live Kitchen at Uxbridge where operators are welcome to book a demonstration, or arrange for the unit to be taken to their own premises for a real time on-site demonstration. To arrange a visit or request us to send a link to a (very) short video of the unit in operation, or request an on-site demonstration please telephone 01895 272236, or email firstname.lastname@example.org
26 PAGE Catering Equipment
Tortilla Cooker/Flatbread Warmer | GST-1H FEATURES
• Utilizes a digital controller, allowing users to quickly
adjust the temperature and motor speed which ensures products are properly heated.
• Wide-mouth opening to accommodate different products, including tortillas, pitas, and flatbreads.
• Digital controller with adjustable settings for the temperature and motor speed.
• Top and bottom high-temperature platens. • Continuously moving belts allow immediate feeding of product.
• • • • •
Motorized conveyor with front load and front return. Accommodates products up to 16” (41 cm) wide. Integrated heated landing zone. Stainless steel construction. Heats pre-cooked flour or corn tortillas to 160°F (71°C) in approximately 6 seconds.
• Heats uncooked flat flour tortillas to 160°F (71°C) in approximately 12 seconds.
• Heats uncooked flat corn tortillas to 160°F (71°C) in approximately 24 seconds.
• Heats flat breads to 160°F (71°C) in approximately 6 to 10 seconds.
• Small footprint – W592 x D508 x H482mm
A few puffs and it’s ready! Steam from raw - seafood, mange-tout, broccoli, asparagus, carrot, sweetcorn and more. Re-heats pre-cooked, chilled seafood and pastas, all in just a few seconds… If you don’t believe it’s true, we’ll demo it for you! This, and many other products available for demo at our Live Kitchen at Uxbridge, or at your location. Tel: 01895 272 236 Fax: 01895 256 360 Email:email@example.com Web: www.equipline.co.uk
Ashley House Ashley Road Uxbridge Middlesex, UB8 2GA
Equip Line represents some of the worlds’ leading commercial catering equipment manufacturers offering operators targeted solutions for operational issues in many market sectors whether large or small, and many are 13amp so can be used almost anywhere, for example:
• Conveyorised Char-Grilling by Nieco: if you provide a
consistently cut/formed product, we provide you with consistent results in terms of finish and temperature: Steaks, Specialty Fresh Burgers, IQF Burgers, Chicken Fillets, Chicken Pieces – Tikka or Tandoori; lamb kebabs, lamb pieces, salmon, large shell on prawns/ half lobsters, Frankfurters, Mediterranean vegetables – and much more
• Hot Grab & Go Multi-Deck Units by Fri-Jado: 3, 4,
or 5 level units make it easy for your customers to purchase in a hurry – best of all they all hold your product temperatures – Soups, Stews, Rice Pudding, Curry Pots, Pasta Pots, Wraps, Pies, Pasties, Sandwiches, sweet pastries….
• Hot & Cold Deli Units: can be suited together without
heat/cold transfer, 3 – 7 GN pan size, serve-over, or server assisted, proven holding capabilities for peace of mind…..
piping hot buns/muffins to perfectly compliment your great burgers and Egg Muffins….
• Egg Station by Antunes/Roundup: does away with H&S
issues from burns staff often get frying eggs. Up to 12 eggs perfectly cooked in 2.5minutes using tiniest amount of fat – a bonus for customers too as you offer a healthier product……
• ChefSTEAM by Antunes/Roundup: the two models
of Variety Steamers offer between 20oz and 40oz of freshly cooked from raw or re-heated foods most within 20seconds to 2 minutes – Seafood, shellfish, pastas, mange tout, broccoli, asparagus, peas, baby sweetcorn, rice and more….
• Beech Stone Hearth Ovens: spectacular custom gas or
wood-burning Ovens, some with in-built char-grills, or rotisseries, allowing you to offer a wide menu whilst providing theatre style cooking to Wow! your guests
Equip Line invites you to either book a date to come to
• Baby Countertop Steamer by FKI: Steams/Hot Holds/ the test kitchen at Uxbridge, Middx, for a hands-on live Re-Heats Whole Sweetcorns, Frankfurters, Asparagus, pre-poached Eggs; Chef’s Squeezy Bottles of Sauces, wet hand wipes…..
• Vertical Contact Buns, Tortilla & Muffin Toasters by
Antunes/Roundup: if reliability and speed is your need, Hi-Speed models out produce a loan operator providing
demonstration, or the smaller 13amp equipment can be brought to your premises for demonstration on site. All are supported nationwide for delivery, installation, warranty and field service by an experienced technical team that operates 7 days per week.
Catering Equipment PAGE 27
Bedford Lodge Hotel & Spa dessert the old and in with the new
Newmarket Gin Fondant
Bedford Lodge Hotel & Spa has launched its new and most recent à la carte dessert menu, which turns retro classic desserts into modern masterpieces. The new desserts combine outstanding seasonal flavours with innovative cooking methods to inject humour and intrigue into the menu – the Head Pastry Chef, Lee O’Neill, has even incorporated cockney rhyming slang and his study of braille onto the plate. The Hotel’s 2AA Rosette restaurant, Squires, open to both residents and non-residents, is known for taking classic British dishes and giving them a modern twist to provide diners with a unique dining experience. Lee commented on the new menu: “Coming up with a new menu is probably any chef’s favourite part of what they do – it is when you have complete freedom to try, test and taste new flavour combinations and cooking techniques.” “Throughout the process of creating this menu I wanted to take classic dishes and give them a new lease of life.” “Being able to use things I have learnt outside of the kitchen, like braille, and include them in my dishes has been really rewarding – now I just hope the customers like the desserts as much as we do here at the Hotel!”
The new menu features six desserts: Blackberry Braille – a blackberry bavarois with cassis jelly on a fennel & ginger base, a lime and violet macaron, fresh blackberries, blackberry & liquorish sorbet, with Black Jack sweet flavoured braille that reads ‘Spring’. ‘Apple and Pears’ with ‘Rosie Lee’ gel – a vanilla parfait filled with Calvados caramel formed as an apple and robed in an apple gel to finish, served alongside a thyme poached pear filled with honey cremeux, a ginger staircase and a tea gel.
The Newmarket Gin Fondant – this dessert takes the botanical essences from The Newmarket Gin and turns it into a dessert of juniper infused chocolate fondant, white chocolate soil, Seville orange & horseradish sorbet, Devils Dyke orchid gel with the “Newmarket Stripe” racing colours in coulis.
Not only does the new menu offer a chocolate fondant based on gin, but Bedford Lodge Hotel & Spa has also launched a special, one day only, gin cocktail menu in celebration of World Gin Day, which takes place on Saturday 10 June.
Gin flights including Bombay Sapphire, Hendricks and The Newmarket Gin will also be served. For more information on opening times and to book a table, please call: 01638 663175.
Yuzu tart – an Asian-inspired take on the classic lemon meringue pie, using the sharp citrus Japanese yuzu fruit on a sweet pastry base, served with Italian meringue, blueberry and Thai basil gel with blueberry & ginger sorbet. Terra “Cotta Pot” – bringing the outdoors inside with a carrot, ginger & cumin infused panna cotta plant pot, strawberry ‘mushrooms’, chocolate & honeycomb soil with popping candy and cola jelly, and a chocolate mousse and meringue snail. Retro-Roll – a pistachio & cherry arctic roll which sits alongside pistachio and almond nougat, peach purée crisps and jelly, as well as white chocolate crumb. PAGE
Café Pacifico It was a lively and entertaining dining experience at Café Pacifico, the restaurant was at full capacity for Cinco de Mayo. To celebrate, the restaurant hosted a five piece Mariachi band. They created a real ‘buzz’ and took over the restaurant with an energetic and undeniably pleasurable mix of traditional Mexican music. The band set the mood and created a lively ambience, one appropriate for Cinco de Mayo. We were made to feel welcome on arrival, our waiter was friendly and attentive. He made himself available and had an incomparable knowledge of authentic Mexican cuisine. To our delight there were corn chips and various dipping salsas. The salsas were chunky, spicy and tangy. The homemade guacamole was fresh and full of crunch. The food was also aesthetically pleasing, it was colourful and constructed tastefully. There was an immense collection of alcoholic and non-alcoholic beverages available. We opted for the Fresh Passion and Spiced Mojito. This cocktail is made with fresh passion fruit and laced with spiced rum. The drink is bursting with flavour and has the right balance of sweetness and strength. It was so good, it became our alcoholic sustenance for the evening! To start the waiter recommended a pot of the home made guacamole to complement the crispy empanadas, the beautiful presentation of the first dish was to be admired and the taste was a sensation in our mouths. The starter was light but enough for the first course, with the flavours intermingling well we were then ready to proceed to the next course.
30 PAGE Food & Drink
For the main, we ordered the fajitas. This ingenious creation featured strips of sirloin, chicken breast, smoked chilli and sugar flamed gammon with red pepper rajas and cactus. The sirloin was cooked to perfection- it was tender and juicy. The meat had been slow cooked and fell apart in your mouth. The dish was well marinated and the spices used did not did not overpower the flavour of the meats. The marinated meat is amassed on grilled onions and peppers, served with cheese, jalapenos, sour cream, guacamole and masses of tortillas. We opted for a traditional dessert and ordered the churros. The churros were delightfully crunchy, with a soft centre, combined with a sweet chocolate sauce and ice cream which created a gorgeous contrast of flavours-divine. All in all, Café Pacifico is a dining delight full of good vibes and atmosphere- it boasts good food and guarantees a good time. We highly recommend a visit to this restaurant.
So email firstname.lastname@example.org today for your FREE taste test and to contact your local Farm Frites representative for further information. www.farmfrites.com
New Head Chef at Solberge Hall has great expectations for young team Damon Connolly, the recently-appointed Head Chef at Solberge Hall, has added a number of junior chefs to the kitchen team that he believes will give the hotel a fresh approach. Solberge Hall is the Classic Lodges-owned Georgian Mansion located near Thirsk, North Yorkshire. including cucumbers, tomatoes and apples to the menu.” The appointment of a younger team is a different approach to that of similar hotels. “By bringing in a young team we are able to train them in our preferred way of working and harness their enthusiasm to get the most of their potential. “We have great hopes for this team – the hotel is set in a wonderful location and we want to enhance its growing reputation locally and beyond,” Damon concludes. The launch of the Spring menu at Solberge Hall coincides with the refurbishment of the bar and restaurant which was carried out following a steady increase in diners. Damon rose up through the ranks
hotel’s Spring menu. Highlights of
from Commis Chef to Chef du Partie
the menu include a lovage risotto
at the George Hotel, Bamford, before
with edible flowers from the hotel’s
joining the Maynard Arms Hotel in
garden, which joins firm favourites
Grindleford as Junior Sous Chef.
with diners – a North Sea Lobster bisque with nasturtiums, a Whitby
He moved on to the Swinton Park
Crab risotto, and braised Yorkshire
Hotel as Demi Chef de Partie where
Ox Cheek with Spring radishes. A
he became Chef de Partie Tournant
kitchen garden Rhubarb crumble has
and spent some time as Head Pastry
also been added to the menu.
Chef. Before joining Solberge Hall he spent two years at the Pheasant
“We want to focus on using as
Hotel in Harome as Sous Chef.
many local ingredients as possible including herbs and vegetables from
After appointing his new team,
the garden,” Damon says. “Later in
Damon managed a busy wedding
the season we hope to be able to
period and has now launched the
use more of our garden produce,
32 PAGE Food & Drink
Classic Lodges acquired the hotel in July 2015. www.classiclodges.co.uk
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Case Study Case Study
LAKE VYRNWY LAKE VYRNWY HOTEL & SPA HOTEL & SPA
“The nice thing, which is rare these is that thewhich people I have “days, The nice thing, is rare these on the ground here have a direct days, is that the people I have working relationship witha the on the ground here have direct people at AvantiGas, so if we working relationship with the do have a problem, we can people at AvantiGas, so actually if we do call and talk to them, which is have a problem, we can actually something call and talkwe toreally them,value.” which is something we really value.”
LAKE VYRNWY HOTEL & SPA
Dramatically situated on the edge of Snowdonia, Lake Vyrnwy Country House Hotel & Spa commands breath-taking views over the mountainringed lake, which forms part of the wild and wonderful Vyrnwy estate. This prestigious hotel ranks as one of the regions largest LPG users. “We use LPG because the hotel is off the mains gas network, and until recently the electricity supply has been at best flakey”, observes Operations Director, Anthony Rosser. “Because we’ve always used LPG, the best thing to do as the business developed was to improve that infrastructure. We use it for heating, cooking and hot water, and run stateof-the-art condensing boilers, so it is pretty efficient. And because we use so much of it, we can buy it at relatively preferable rates; our usage in 2013 was 203,000 litres and we project 2014 consumption to be similar.” AvantiGas Area Sales Manager, Tony Edwards, adds: “For running a commercial kitchen, gas is every chefs favourite. That requirement would have steered the hotel towards LPG in the first place, and we have acquired their valued custom and have been in a good trading relationship ever since.” Lake Vyrnwy has six large vessels all linked together; fuel is delivered in liquid form via a tanker, which usually comes from our Stanlow refinery or the Caernarfon depot. The hotel is on an automatic top-up facility; if they run out of gas, they have no business, so a constant source is vital. Tony Edwards explains: “There is a telemetry system installed, which sends us a daily mobile phone signal with a contents reading of each of the six 4,000-litre tanks. Based on that data, we schedule a delivery to fall in with consumption patterns. If there’s been a busy weekend with, for instance a couple of weddings, the telemetry tells us that we need to make a delivery soon.” According to Anthony Rosser, a reliable delivery service is paramount to his business. So how did they fare if we have a very harsh winter? “We’re very remote up in the hills”, he tells us, “and once or twice we have come close to having delivery problems; because of the poor telephone signal in this area we occasionally have problems with the telemetry system, but we have a very good relationship with the people on site at Stanlow. Certainly around Christmas time, with the additional usage, we can get through an awful lot of fuel. AvantiGas, along with the rest of the country was being pressed for gas, and with the snow, the approaches here were quite difficult. However, AvantiGas actually managed to lay on a smaller truck and get it up here, so that was a good effort on their behalf. If we ran out it would
be disastrous; apart from 52 bedrooms accommodating potentially 100 guests on site, I’ve also got 24 live-in staff.” Anthony has been the Manager there for 14 years, “It’s not a bad place to be!” he jokes. The hotel has grown from 30 bedrooms to 52; we have built a spa and gained another star, making us a 4-star hotel. We have also recently redeveloped the pub area into an eclectic brasserie restaurant, and there are clay pigeon ranges, fishing, hiking; Lake Vyrnwy is certainly a very desirable establishment. “At the moment,” enthuses Anthony, “the business is returning to prerecession levels and record occupancies are on the cards.” So why does Lake Vrynwy choose AvantiGas over any other LPG supplier? “On an annual basis we go out and do our due diligence to see whether we’re getting value for money in the marketplace, and we have not been able to better the price. But additionally, the nice thing, which is rare these days, is that the people I have on the ground here have a direct working relationship with the people at AvantiGas, so if we do have a problem, we can actually call and talk to them, which is something we really value.” From a wider perspective, with the changing economy in Wales, tourism is now hugely important, being in the top four for generating GDP. Specifically within Lake Vyrnwy, apart from some relatively small tenanted farms, there is nothing else. “Once,” Anthony reveals, “the estate had over 70 people working on it; the last employee was handed his cards a few years ago, so we are now the sole employers in the region and the principal economic generator for a significant chunk of Wales. So, without the proper infrastructure and support that we get from companies like AvantiGas, that business model could break down.”
To find out more either: Freephone 0808 0808 208 191 0000 8000 email us at firstname.lastname@example.org www.avantigas.com/lpghotels or go to avantigas.com @AvantiGas
Raising the bar with self ordering kiosks.
“Technology is upon us” – such a dramatic phrase, and so true. Yet while technological change is more likely to happen gradually, what happens when the future does knock on your door today?
cDonlads is switching their service model from fast, to fast casual. They are revamping their locations and widening their target market with great speed. Yet again they are setting a new standard for the kind of experience restaurants deliver to their customers. Who would have ever thought that McDonald’s would switch to table service? So how can a gigantic, franchise based restaurant change so much and so fast? The answer is quite simple: by investing a lot of money into some very impressive technology. McDonald’s is now able to deliver a casual dining experience with the speed and efficiency of a fast food restaurant. By introducing self-ordering/payment kiosks McDonald’s customers can now take their time to browse and fully customize an order, pre-pay by card and relax at a table until their order is delivered. This new evolution in service was quickly followed by Wendy’s, KFC, Panera Bread and Subway. Others are following. This change will soon impact both the casual dine restaurant
and the quick service sectors in ways that are still evolving. As the massive fast food customer base gets accustomed to this new style it is reasonable to assume that some elements of the new service will start to be expected as the new standard, even when eating at other independent restaurants or smaller franchises. Speed. Customer driven ordering and payment. Full customization and a vast array of menu oriented information (calories, allergens, videos, photos), may all become the new normal. As kiosks are being deployed throughout the major chains in Europe, all restaurant managers will be soon forced to consider the role of technology in their ordering, payments, service and overall customer experience if they want to remain competitive. So how does one compete with a mega-corporation’s 13 years of research and development backed by a multi-million dollar budget? Restaurant managers will need to seek professional advice and off the shelf products that tailor to their venue and their customer service model to be able to offer the same customer experiences at an affordable price. The restaurant industry needs specialist tech companies that focus exactly on such solutions. These should be provided as a seamless service that restaurant owners and managers can just use out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately the technologists are able to offer much of this, at prices tailored to usage and size of your business. One such specialist provider is NextMenu. They launched in 2016 at Restaurant Tech Live, with an innovative tablet menu system and have since expanded to offer self-service kiosks fully integrated with card payment acceptance. We visited them recently at the Retail Business Technology Expo where they launched their high-end kiosks. While NextMenu work with a hardware partner focused on custom kiosk designs, NextMenu themselves were keen to emphasize that there is no back-andforth between the hardware and the software, they handle everything as a seamless service. They are also working on a standardized model that will be cost-effective for any venue, so be sure to look them up! Sales@NextMenu.com www.NextMenu.com
38 PAGE Technology 18
PREMIUM SELF-SERVICE KIOSKS for restaurants, hotels and bars.
DROP IN. PLUG IN. GO. FAST. RELIABLE. ALWAYS ON. sales@NextMenu.com www.NextMenu.com
Can you afford to stay behind?
Technology PAGE 19
A hands-on approach to infection prevention Outbreaks of infection of any kind can not only impact the health of customers and employees, but can have long-lasting implications for the reputation of any hotel, restaurant or hospitality establishment. Mike Sullivan, managing director of GOJO Industries-Europe Ltd, discusses how hand hygiene is essential in helping to prevent the spread of infections in all food handling settings. The reputation of a hotel or restaurant takes years to build, however, can be irreparably damaged in a matter of days by a single negative headline. As we have seen in recent years, outbreaks such as norovirus can cause temporary branch closures and result in many customers and staff falling ill, subsequently prompting investigations by Public Health England. Outbreaks of such nature within the hospitality industry are unfortunately an all-too-common problem. From entire cruise ships to single mobile restaurants, no establishment is immune from the risks of infection. Norovirus is just one of the culprits. Other nasty and highly contagious infections – such as E. coli, which can be transmitted through contact with contaminated foods and cross-contamination between environments – also pose a real risk to the health of employees and customers. A clear risk Over 80% of illnesses can be transmitted by the hands . Storing and preparing food in an hygienic manner is vital to avoiding infection outbreaks, and this includes ensuring that all food handlers practise excellent hand hygiene. Effective hand hygiene is the first line of defence against the spread of infection. Despite the risks, research shows that one in four people do not wash their hands after using the washroom , and 46% of people who do wash, don’t wash long enough to be effective .
It is paramount that hand hygiene best practice is encouraged in any hotel, restaurant or hospitality establishment. Kitchen and bar staff should be made aware of the risk of infection, and be made aware of hand hygiene best practice. Customers should also be prompted to practice good hand hygiene. Education campaigns whereby notices and posters at key germ hotspots such as the washroom can help, and are a good start when it comes to increasing hand hygiene compliance and reducing the risk of infections spreading. Good hand hygiene is good business Good hand hygiene systems are essential to the smooth running of an entire business. In food preparation areas, only formulations that have been tested and passed in accordance with international food taint testing standard EN 4120:2007, should be considered. This provides assurance that they are safe for use in food handling. By ensuring that effective, easy-to-use hand hygiene products are readily available at all the ‘critical control points’ where food safety problems could arise, employers can also guard against risks. There is an added benefit of supporting employees by demonstrating the employer’s commitment to safeguarding their personal health and well-being. Education, awareness and support Combining technologically advanced formulations and state-of-the-art dispensing systems with education, awareness and support is the best approach to help organisations champion hand hygiene best practice. Ultimately, good hand hygiene in both staff and customers will reduce the risk and spread of infection in hotels, restaurants and other hospitality establishments.
1. http://www.cdc.gov/workplacehealthpromotion/implementation/topics/immunization.html 2. September 2007. Observational study sponsored by the American Society for Microbiology and the Soap and Detergent Association (SDA). 3. 2008 SDA Clean Hands Report Card® sponsored by the Soap and Detergent Association.
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