The latest news, products and services from the restaurant industry, for the restaurant industry July 2018
Dressing the work force since 1990 The right uniform for you
Onwards and upwards for new head chef at Bagden Hall
Can you really boost your restaurant growth while scaling back costs?
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Image: Gaucho Restaurant Review p16
4 Industry News 8 Editorâ€™s Choice 16 Gaucho Piccadily Review 20 Technology 28 Food Suppliers 52 Recommended Suppliers
Searcys to open top floor private members’ club to the public Searcys is relaunching its private members’ club at the Gherkin as a public restaurant and bar called Helix and Iris. The space, on levels 39 and 40 of the Norman Foster-designed building in London, will relaunch on 13 July with a reimagined concept. Helix restaurant will offer lunch and dinner with seasonal menus designed by newly-appointed executive chef Daniel Loftin, previously head chef at the Royal London House hotel and Peninsula restaurant at the InterContinental London – The O2. The new bar, Iris, will open in the former members-only space serving London-themed cocktails, Champagne and English sparkling wine.
Brasserie Blanc to open in Marriott Hotel Manchester
Searcys’ managing director Matt Thomas said: “As restaurateurs and event caterers our work is to make our guests and our teams feel special, creating memorable experiences. Opening to the public, we look forward to welcoming in new customers to enjoy this spectacular building and its views.”
On 16th July, Brasserie Blanc, the French restaurant group led by acclaimed chef Raymond Blanc, will open its second Marriott hotel venue at major transport hub Manchester Airport. The newest addition to the group’s portfolio will be located within the newly-refurbished four-star Manchester Airport Marriott Hotel in Hale Barns, just minutes from the terminal. The classic and contemporary space will offer 120 covers across the restaurant, a spacious 100 cover bar and an additional 50 covers on the terrace.
Open seven days a week from 6am – 10.30pm (11pm on Saturdays and 10pm on Sundays), the brasserie will provide breakfast, lunch, afternoon tea and dinner, in addition to offering room service for guests of the Marriott Hotel. The menu will offer an exciting combination of authentic French dishes alongside international menu items inspired by the tastes and textures of Raymond Blanc’s travels. The space will include reclaimed oak parquet floors, bespoke velvet and leather banquettes, art deco-style lighting; deep buttoned sofas; and plenty of natural daylight from the atrium roof overhead.
Marco Pierre White to open new steakhouse in Folkestone Renowned chef and restaurateur, Marco Pierre White (MPW), is bringing his popular Steakhouse Bar & Grill to Folkestone. Located at the Clifton Hotel in Folkestone, the restaurant is due to open in summer 2018. The 82-cover restaurant is set to become a must-visit for local food lovers and hotel guests. The Steakhouse Bar & Grill opens out into a wonderfully light conservatory area. Diners can expect signature MPW steaks, timeless English and French classics, and a comprehensive selection of premium cocktails, all delivered with Marco’s unique flair. The Steakhouse Bar & Grill menu is exclusively curated by Marco himself. To suit all tastes, it will include a mix of childhood favourites and modern day delicacies – ranging from Classic Prawn Cocktail and Shepherd’s Pie, to Freshly Dressed Crab and a selection of 35-day aged native breed
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steaks, including the ever popular Chateaubriand dish. Marco, once the youngest chef to hold three Michelin stars, said: “I’m delighted to be bringing my Steakhouse to Folkestone. “Delicious food, generous portions and great service; all delivered in a relaxed, welcoming setting is what our guests in Folkestone can expect. There’s something to suit every taste and budget on the menu. I call it affordable glamour and we hope it’s an experience our guests will want to return to again and again.”
Jones & Sons set up service at Angel Central CBRE Global Investors has announced that classic British restaurant and cocktail bar, Jones & Sons has now launched a second site at Angel Central Shopping Centre, Islington. The new restaurant caters for 94 covers over 2,110 sq ft including an outdoor terrace space. This is an all-day offer for visitors, providing high quality British food with local and seasonal produce and artisan cocktails from across the globe.
Akin to the brand’s debut restaurant in Dalston, Jones & Sons at Angel Central provides a seasonal menu which changes every six to seven weeks. This includes their highly-regarded Sunday roast offer. Designed by Andy Jones, the interior of the new restaurant includes 1960s Danish dining chairs, lights sourced from a marine salvage specialist from Exeter and a Carrara marble top, providing a unique dining experience for guests to the new restaurant. Commenting on the new restaurant opening, Angel Central, Matthew Barratt, Asset Manager at CBRE Global Investors, said: “Jones & Sons is a fantastic addition to the existing line-up of dining brands at the centre and this new opening cements Angel Central as a destination in London where emerging brands want to be. Angel Central prides itself on a community focus and we are delighted this family friendly brand is kick-starting our journey to an improved Angel Central with a strong retail and leisure offer at the centre.” Andy Jones, founder of Jones & Sons, added: “After being on back streets and hidden away for 5 years, having a site right in the heart of Angel, was an opportunity that I couldn’t turn down. I’m really excited to now be open.”
Grind to open first transport hub site at London Bridge station
Grind is opening its first transport hub site this autumn as part of its agreement with SSP. The coffee and cocktail group announced late last year that it was partnering with the travel caterer to open its cafébars in airports and train stations across the UK and Europe, the first of which will be opening at London Bridge station. The group also plans to launch another London travel hub venue this year and three more over the next three years, with a pipeline of additional locations under discussion. The new opening is part of a raft of new units launching at the station this year, which will also include an M&S Simply Food, a Starbucks store and SSP’s new food, news and wine concept called Urban Express. Simon Smith, chief executive of SSP UK and Ireland, said: “We are delighted to be opening these four new brands at London Bridge and to be part of the investment in this exciting new development project. These innovative brands have been carefully selected to complement the offer at the station and meet the aspirations of Network Rail and its customers.”
Roast announces plans for second restaurant Heading up the kitchen will be ex-Bread Street Kitchen head chef Paul Shearing, who also previously worked as head chef at One Aldwych and as a sous chef at Bibendum. Set to launch in the autumn, Roast Kitchen will be an allday British dining concept that will be similar to Roast but offer a more casual dining experience. The restaurant will have a “utilitarian” feel, set across two floors and will serve classics from the Roast restaurant menu, such as pork belly, as well as new, exclusive dishes. Opened in 2005, Roast restaurant in Borough Market serves British cuisine, specialising in roast dinners. John Turner, chief executive at Roast Group, said: “We’re extremely excited to be expanding the Roast Restaurant group after a very successful 12 years in business. Roast Kitchen will epitomise everything we stand for, serving traditional British dishes made using only the finest ingredients, in a less formal take on our original Borough Market restaurant.”
Industry News PAGE 5
Number of restaurants in Britain falls with almost two closures a week The number of restaurants in Britain fell by 0.4% in the year to March, the equivalent of almost two closures a week. in the second half of 2018, although many casual dining brands continue to expand their estates around Britain.
The decline comes amid reports of oversupply and challenges faced by casual dining operators, following a sustained period of growth according to the latest Market Growth Monitor from CGA and AlixPartners. Despite the decline in the past 12 months, the number of restaurants in Britain has grown by 15.6% since 2013. CGA and AlixPartners predict a further retrenchment in restaurant numbers
CGA vice-president Peter Martin said: “It has not been an easy year in the out-of-home eating and drinking out market, and this new data is an indication of the pressures that restaurant operators have been under. With oversupply becoming apparent, input costs still rising and Brexit causing uncertainty, we are likely to see a further restraint in new openings this year. But CGA research also shows that people continue to go out to eat and drink, and brands with strong differentiation and customer focus can continue to flourish.”
Across all licensed premises the monitor recorded a 1.3% fall in numbers in the 12 months to March 2018. This marks an acceleration in the pace of closures since the last edition, which recorded a year-on-year drop of 0.3%. Despite the challenges a more positive picture was seen in several areas – especially major cities in the north of England. In Leeds, the number of food-led licensed premises rocketed by 37.9% in the five years to March 2018, with growth in Manchester at 33.6% and in Liverpool at 31.9%. Data from CGA’s market leading sources has indicated that sales have remained broadly flat and despite rising food costs confidence among leaders of the out-of-home eating and drinking sectors is improving.
Thomas Maynard to oversee Bar 44’s Bristol expansion Thomas Maynard will be overseeing Bar 44’s new Bristol site as head chef when it opens this August. Maynard will be moving from his role as head chef of the group’s biggest site, Bar 44 in Cardiff, with Ian Wood taking his place.
The new Bristol site in Clifton Village will be the first venue outside of Wales for the Welsh restaurant and bar group.
Maynard previously worked at the Hardwick in Abergavenny, Monmouthshire under Stephen Terry, and at London restaurants Scott’s and J Sheekey.
It will offer a similar take on Spanish dining to the family-owned group’s three other sites in Cardiff, Cowbridge and Penarth.
“Tom is exceptional, really strong on fish and seafood,” said Owen Morgan, co-founder of the group. “He has a really light touch and creates great flavours… He can’t wait to develop the new menu for Bristol and identify what our new community will want from their dining experience.”
Ahead of the opening, the group has launched a major recruitment drive across its five tapas bars and restaurants with 30 roles available
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for chefs, front of house and cocktail bar staff. Siblings Tom, Owen and Natalie Morgan established the first Bar 44 16 years ago in Cowbridge. The group also runs Asador 44 in Cardiff.
New Head Chef At The Belfry Tells All!
How long have you been a chef and why did you become one? “Ever since I was a child I spent a lot of time with my grandparents – their garden was enormous and with my grandad you had to grow everything you can imagine. So, I used to walk down the garden with him as a child and pick things with him and I would spend hours just sat in patches of his peas watching him work away. Walking back up to the house, I’d see my nan create the most wonderful wholesome meals for the family from all the garden produce. I often used to stand on a small stool and peer over the edge of the work tops and watch her and help where I could. I’ve now been a chef for 14 years, working in Michelin-starred restaurants throughout my career. After leaving college in Birmingham, I went to work in London.” Where did you work before The Belfry? “I was Head Chef at Dormy House in the Cotswolds before coming to The Belfry Hotel & Resort.”
What made you want to come to The Belfry and how does it compare to previous places you have worked? “I think the long-standing reputation for excellence and being back home in the Midlands were massive attractions for coming to The Belfry. “I also get on extremely well with Dean Cole (Head of Pastry) and Robert Bates (Executive Chef), and share their values on the importance of team work in the kitchen.” What plans do you have in the kitchens for The Belfry? “I really want the team to enjoy what they do, treat each other with respect and let the seasons dictate to us what we should have on the menu.” What do you see as the biggest challenge in this new role? “Every place you go to work will give you challenges – I think it’s how you deal with them. I’m lucky that the other senior chefs are a great bunch and very supportive.”
What is your favourite meal to cook off duty at home? “Sunday roast at home reminds me of my grandparents and it’s a meal where the whole family can be part of, so for those reasons I’d say a Sunday roast.” If there’s one ingredient you cannot live without, what is it? “Without a doubt, salt!” Who inspires you in the culinary world and why? “Two of my old mentors Simon Haigh from Mallory Court, who is an unbelievable chef and mentor, and Aaron Patterson from Hambleton Hall, again for the same reasons. I have no doubt that without those two I wouldn’t be the chef I am today.” What is the most exciting part of being a chef? “I find the changing of seasons really exciting as a chef because you see new produce coming through the door and it changes what you can offer your customers.”
Industry News PAGE 7
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Shade Zone is a supplier of top quality alfresco solutions. We specialise in providing the hospitality sector a vast range of parasols, awnings, canopies, outdoor furniture and café barriers. We transform any outdoor area into a relaxed, customer friendly seating or social area. Our range of parasols is the perfect addition to any business’s outdoor area. The modern, elegant style creates a perfect environment that attracts customers and provides a competitive edge over rivals. Our parasols deliver a large amount of shade for your customers. Available as a round, square or Rectangle, our parasols can cover any size of outdoor area with our smallest parasol starting at 1.5m square to our largest parasol at 8x7m. With its functionality, it protects those covered from all harmful UV rays resulting in a cool, refreshing area for customers to sit in the hot summer weather. Similarly, in the less favourable weather, the parasols provide rain protection and have the option of integrated heaters to create an enjoyable space no matter the weather! For customers, during the summer months, an outdoor seating area is very appealing for customers wanting to relax, which in turn, makes use of unused space and potential.
With our bespoke products, your outdoor area can seamlessly transition perfectly well with your interior style. Our parasols have a wide range of colours to match your theme, with a valance option, integrated heating, lighting and sound system all available to match your desires. They’re also available with optional side screens for further customisation, and integrated guttering, as well as multiple base options, of which the in ground base is the most popular choice as it provides extra room for seating underneath the parasol. As well as having a 76mm diameter centre pole, the galvanised and powder coated spoke are spring loaded to ensure the covering fabric is always taught. With a range of special colours for the frame surfaces and branding on the cover and / or valance, our parasols will create larger brand awareness and an overall appealing outdoor space for your business.
For more information or to get a free quote, call us on 01482 481050, or email us on firstname.lastname@example.org. www.s-zone.co.uk 8 PAGE
Dining Made Perfect in Summer Weather With the hot summer weather upon us, customers across the UK love to sit outside to embrace the perfect climate and breeze all while socialising with their friends and family. From this, customers expect a relaxed and friendly outdoor area that will, in turn, be a main attraction for all hospitality and leisure businesses. Make a statement with your outdoor area this summer with our fully customisable parasols, perfect for blending your interior and exterior style together, making an attractive dĂŠcor for customers to be drawn in. Here at Shade Zone, with our top of the range products, we will give you quality you can trust and an excellent service. We take pride in our range, finding only the best products in quality and in value to provide to our customers!
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Since the late 70’s, “What’s Cooking” has been doing the simple things right: Quality ingredients, imaginative dishes, generous portions – all in a great location overlooking the historic Albert Dock on the famous Liverpool waterfront. One more thing they do right: Service.
Comfort Food and Comfort Service with Orderman What’s Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. “Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business”, says Lee Brennan, CEO of the restaurant chain. The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7’s easy to use, reliable and compact. Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. “Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas. We chose Orderman and are very happy with the results”, Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon. Congratulations to our Orderman partner CCR Systems for an outstanding installation at “What’s Cooking”! www.theneworderman.com firstname.lastname@example.org
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For successful restaurateurs
Can you really boost your restaurant growth while scaling back costs? This is probably one of the questions I get asked the most by businesses considering a new restaurant system â€“ and the answer is always simple. Yes â€“ you can. Restaurants are notoriously hard businesses to control, particularly those on multi-locations, because of their complexity and the fluctuating nature of their business. 12 PAGE
By Luis De Souza, CEO of NFS Technology Group We’ve seen some highprofile struggles recently including Jamie Oliver, Prezzo and Byron, and it’s no surprise when costs are escalating, labour is getting hard to come by and the customer pound is being squeezed. So how does a restaurant system help you boost your restaurant growth while scaling back costs at the same time? The answer is two-fold – the system provides you with a perfect end-toend view of your business through comprehensive reporting – and gives your staff the technology they require to create an excellent guest experience. With real-time data at your fingertips any time, thanks to online access, you can keep track of what’s selling and what’s not – and even see forecasts. This helps you improve stock control immensely, reducing food waste and enabling your kitchen to provide menus that will hit the mark. Reporting also helps with labour control by giving you a deep knowledge of your busiest and quietest times, so you always have the right number of staff on at the right time. This is particularly helpful in the current climate, where Brexit is making filling staff roles a real issue. With the right restaurant system in place, the staff you do have are happier because their job is easier thanks to tableside ordering and payments via hand-held devices ranging from tablets to smartphones – less running back and forth to the kitchen.
Their device will also give them upselling prompts as the order is placed, providing opportunities to boost revenue at every table. Diners are happier too, because their food is delivered quickly and accurately, and there’s no hanging about waiting for the bill (good restaurant systems can even split complicated bills with ease). And afterwards, the information your system has captured means you can bring those happy guests back again with offers you know will appeal to them. You can use their feedback to improve your website, and if anyone posts an adverse review online while dining, your managers are alerted so they can put the problem right straight away. One of the best aspects of restaurant management systems is that they are now available as a rental option, which means restaurants do not have to make a major capital investment and can gain almost instant ROI. The growing brand CAU has been explaining how restaurant management software works for them. Estates and Property manager Colin Williams says: “We like the efficiency of it in streamlining our business – it’s definitely saving us money in terms of time, efficiency and capturing data so we can identify trends. “We also appreciate the way it helps you cut down on fraud – staff who might be tempted know they can’t get away with anything. It’s amazing for stock control – one of our biggest challenges – and it integrates well with our other platforms.” We’re glad to hear it. So if you don’t already have this kind of technology, now’s the time to give your business the restaurant system it needs to stay ahead. Like I said before, the answer is always simple…
* NFS Technology Group is a leading provider of hospitality technology for the restaurant, bar, hotel and events industries. For more information on restaurant management systems, visit www.nfs-hospitality.com PAGE
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ONWARDS and UPWARDS for new head chef at Bagden Hall The new Head Chef at Bagden Hall, a Classic Lodges hotel, aims to continue the good work of his predecessor in attracting diners from outside the hotel, and using seasonal produce to create modern twists on traditional foods. Scott Oldroyd joined the West Yorkshire Victorian country house hotel seven years ago as a Chef De Partie, and within a year he had been promoted to Sous Chef by the Head Chef Steve Phillips. Steve has now moved into more of an operational role as Kitchen Manager. Scott has had a swift rise through the ranks having only started in a professional kitchen at the age of 24. Still only 32, Scott has worked for a variety of restaurants including CragRats Brasserie in Huddersfield, and El Gato Negro Tapas in Rippendon which recently moved to Manchester. Scott cites the 12 months that he spent at the prestigious Pan Pacific Hotel in Vancouver as the most influential on his career. He worked during Michael Buble’s wedding and also when David Beckham visited with LA Galaxy:
“That is definitely where I discovered my creativity and flair – we are trying to add some modern twists to traditional English cuisine focusing on the best local produce wherever possible.” Two of the dishes on the Spring menu show how he is trying to push the boundaries without alienating the ‘classic’ cuisine for which the restaurant is renowned. A goats cheese panna cotta comes with two types of pickled beetroot, roasted walnut and garlic crumble. Another starter takes its influence from the location of the hotel on the edge of the Rhubarb Triangle – flash fried wood pigeon breast with pickled rhubarb, rhubarb and rose puree and stem ginger. Scott and his team have to juggle the demands of a very busy wedding venue – Bagden Hall hosts 100 weddings a year and with a busy restaurant can mean they are catering for 160 people, on top of 40 or so afternoon teas, with a team of just five which includes a 21-year-old apprentice and the breakfast chef. Caroline Gleeson, General Manager of Bagden Hall says Scott is a tremendous asset: “The feedback from guests and diners has been fantastic. Steve was a brilliant Head Chef and we are lucky to have retained his expertise as Kitchen Manager. I am sure Scott and his dedicated team are going to achieve great things.”
From its vaulted wine cellars to its perfectly tiled private dining room, Gaucho Piccadilly has a unique atmosphere for a fabulous fine dining experience. Set back from the hussle and bustle of Piccadilly Circus, the size of the restaurant is slightly dissaving, once inside the grand and vast space is immediately evident. Its unique décor, with its cowhide patterned seats, gives an insight into the Argentine culture. Although Gaucho offers a variety of dining options, we opted to go for a sophisticated supper. We began by having a drink at the bar; I opted for a traditional and classic cosmopolitan whilst my partner decided on a cocktail named “the pain killer” which was a refreshing blend of rum, fresh pineapple, orange juice, and coconut cream finished with delicate grated nutmeg. We were then led upstairs and were welcomed by the restaurant manager who led us to our beautifully decorated table. We were
16 PAGE Gaucho Piccadilly Review
offered options of wine for our meal and our waiter gave us an interesting insight into his culture and expertise and we decided upon a fresh white wine which complemented our meal perfectly. With the magnificent decor visually pleasing to the eye, the chef uses simple flavours and organic ingredients which makes a cultural blend of South American and indigenous cooking. To start we ordered the sausage platter to share with was a tasty selection of chorizo and morcilla served with romesco sauce. The size of this platter was just right for the two of us and we enjoyed trying the selection of different meats. Before we ordered our waiter brought over a wooden plaque of large cuts of the different steaks for our main. He provided us with his expert knowledge of the different cuts, how each one would taste, and the best way to have the meat cooked. My partner had a beef
fillet steak with chimichurri marinade cooked medium rare. The marinade accompanied the meat beautifully and he enjoyed his meal with a side of thin chips. For me, I decided on the lean, distinctive flavour of the rump steak cooked medium with strong, peppercorn sauce which added to the tenderness and moisture of the cut. We both agreed that this was by far the most flavoursome steak we had both tasted, ever. I believe the explanation of each cut helped us to understand exactly which piece of meat would be right for what we liked. The gorgeous hand cut, twice cooked chips accompanied my meat well and the delicious sauce added a burst of flavour. A dish which has earned a solid place on the menu since the day Gaucho opened its doors, the elegant and rich dulce de leche cheesecake was a flawless ending to my delightful meal. With its hot dulce de leche and a soft,
moist toasted marshmallow. My partner had the don pedro with thick whipped cream, crunch walnuts and Bumbu rum which added a strong burst of alcoholic flavour. At the end of our meal, the restaurant manager offered us a grand tour of the magnificent building, we viewed the elegant private function rooms, the stylish bar area and my absolute favourite, the gorgeous wine cellar. Its dark exterior and hanging bright lights hang down from the ceiling and give it a roof top vibe. It is the perfect venue for private events and parties. Whether it may be a business lunch, Electro Brunch, an elegant supper or you decide to enjoy a refreshing cocktail on the sheltered terrace, Gaucho Picadilly offers a window into the flavours and lifestyle of Argentina. This is an experience of amazing food and faultless service which should not be missed.
Gaucho Piccadilly Review PAGE 17
Variety and dynamic are the buzz words for this year’s Manchester Furniture Show (15-17 July, Manchester Central). With the high-end MidPoint Furniture Exhibition joining the show for the first time there will be more choice than ever before. From glam dark woods to luxe metallic and from mainstream to exclusive buyers will see temptations at every turn. In upholstery over 20 well known UK and International upholstery companies will introduce new designs from classic styles to large scale-modular and compact contemporary models. From the heart of the Midlands Alpha Designs return to Manchester with a new collection designed to charm and delight. The new sophisticated and colourful sofas and chairs are made for both residential commercial use and ooze comfort and modernity.
Italy’s Italia Living shows at Manchester for the first time. Their luxurious leather sofas are all about aspiration and relaxation and come with the luxurious chic of Italian design and the “Made in Italy” badge. They will be introducing new models in pale greys and light blues with metal accents.
Also showing for the first time is SITS. For over 25 years this Polish giant has been designing, developing and producing on-trend upholstery and produces over one million sofas and chairs every year. They have new modular collections, each with dozens of fabric choices.
Rowico, favoured Manchester returnees, believe that furniture should be a decorative art form and use a great variety of materials to prove their point. Their new introductions include Oxford, a dining collection featuring reclaimed tops in co-ordinating monochrome tones. Also not to be missed are Germany’s Rauch and MWA Aktuell whose highly engineered cabinet designs will be on display. New collections too will be on display from Ireland’s Blue Bone and VIDA Living and the UK’s Gallery Direct and Kesterport.
La-Z-Boy will have their largest ever stand at Manchester and will introduce a new collection of pedestal chairs, as well as their latest upholstery innovation called Urban Attitudes. It features a specially designed concealed reclining mechanism and modern styling. Other names with new upholstery collections and not to be missed include first time exhibitors The Great Chair Company and Spink & Edgar, along with returning Manchester favourites Whitemeadow and Westbridge.
Beds are always popular at Manchester and there are many new additions to the list of exhibitors showing beds and mattresses this year. Birmingham’s Slumberdream covers the whole bed and mattress spectrum from budget collections to pocketsprung luxury models. They continually invest in new technology to improve the performance of their mattresses and have several new models to show.
For living and dining furniture the choice is extensive too. Trends from farmhouse to futuristic and minimalist will give visitors plenty select from.
Producing beds for both the contract and domestic markets Vogue Beds is another UK manufacturer showing for the first time. Its innovative Touch collection, with its unique encapsulated surround offering 100% sleeping area, and the new Airstream collection which features memory fibre fillings, will be on display.
Baker Furniture has been producing living, dining and bedroom furniture for over 20 years. With a stated aim of having a collection to suit every setting, their new ranges include Nixon, which combines rustic wood with black metal and Perta which combines polished steel. Both are 21st Century living at its best.
Furmanac have 5 recognisable brands including the highend Hestia and mainstream MiBed. Making beds for over 50 years, they are the UK’s largest producer of adjustable beds. New mattresses in their Hestia’s Nature’s Comfort range and new innovative MiBed styles, plus dozens of new fabrics will feature.
Another first time Manchester exhibitor is Venjakob. Their German expertise has resulted in 3 new living and dining ranges. Each designed for high-end contemporary living and featuring white lacquers, subtle internal lighting and concealed handles.
Breasley will show their extensive collection of ‘Mattress in a Box’ and exclusive beds will be on display from Whitemeadow in their dedicated Bed Studio. Widely contrasting beds will be found on the Gallery Direct and CIMC stands, where simplicity and glam take centre stage respectively.
Expert Italian producer Calligaris are celebrating 95 years of furniture making, their innovative, quality driven collections are renowned worldwide. Their 2018 collection features individually styled dining and coffee tables with ceramic tops and padded chairs in soft velvets.
The Manchester Furniture Show is definitely a powerhouse for furniture and interiors this summer bursting with colour, texture and new designs. To see the full exhibitor list and to register go to www.manchesterfurnitureshow.com PAGE
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per month +VAT for a single iPad licence Try iZettle Pro for seven days with our free trial*. Call 0800 404 5805 to get started.
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“SimpleOrder has helped us increase our gross profit by 4% ...it has literally transformed our business” Operating in over 2500 restaurants in 25 countries, SimpleOrder is an all-inone restaurant inventory management app for single and multi-location restaurants. Designed to streamline Back-of-House restaurant operations for restaurants and chains, the SimpleOrder app features purchasing, realtime recipe costing, sales integration, central kitchen management and much more. Dublin-based Coffeeangel owner Karl Purdy knew that the surest way to succeed in the restaurant industry is by combining great Front of House execution with a strong handle on the business side of their cafe. Looking for a tool that would oversee their fast-growing operations
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and give him and his team the time to concentrate on creating a great experience for their customers he turned to SimpleOrder. The coffee chain wanted a platform that would hold inventory data and help determine accurate menu prices. Karl was specifically looking for an overseeing tool to coordinate purchases, inventory, sales and menu prices, so that he would receive all the the data and reports he needs to oversee the operations of the commissary kitchen, the warehouse and each of the branches. “SimpleOrder has helped us increase our gross profit by 4% since we began using it. It has literally transformed our business,” says Karl. Menu prices are always correct, waste
has decreased substantially, and staff are saving valuable time. Business reports such as the Sales vs. Purchases give Karl and his team the tools they needs to stay up to date on numbers and to make sure the business is always in the green. With five locations, a commissary kitchen and a warehouse, Coffeeangel has many moving parts. Karl is now able to keep track of every aspect of the business and its day-to-day operations. “SimpleOrder is like the engine that keeps each part connected and working.” Discover how you can reduce food waste, cut your costs and boost your profit margins with SimpleOrder. Watch this short video to see how we automate your replenishment or visit our website and book a quick demo.
West Midlands based Recruitment Advertising Experts Candidate Source provide Recruiting Food for Thought What do hotels, restaurants and bars have in common? They are built on the hard work and smiling faces of their employees. Your staff are the foundation of your brand culture and a big reason why customers return. A recent CIPD survey has revealed that 55% of job seekers are opting to use online recruitment sites to look for employment meaning if you are not currently using these methods you are missing out on a lot of people knowing you are recruiting. Your recruitment advert is the first step to attracting quality staff for your business but for your job adverts to be successful you need to put yourself in the candidate’s shoes.
If you were looking for your dream job what would you want to know? What would catch your attention? According to LinkedIn, 75% of job seekers consider an employer’s brand before applying for a job, allowing a candidate to see who they will be working for means that you will attract more quality candidates. Your companies own brand will set the job seekers imagination alight by transporting them to a different place.
Once you have their attention and their trust you need to show them why they would want to work for you. Remember to sell the job to your potential new colleague. 40% of job seekers find flexible working as the most important feature of a job, so if this is something that you offer, make sure you mention it. You will now be thinking of lots of information to include in your adverts but don’t go overboard. Over 60% of job seekers use a mobile device when searching for their dream job and statistics from the job boards show that an advert longer than 2 to 3 swipes on a mobile is enough to make a job seeker get bored and move on before clicking the apply button. Admitted there is a lot to think about when trying to attract your next hire and we haven’t even mentioned half of the things above but trust us the effort you put into the advertising will result in your finding the people that really want to work for you.
So, what if someone who knows about job boards could take your vacancy spec and write an advert that will be found by the candidates you need? What if they could take that advert and advertise it across a range of leading job boards and websites? What if that advert will ALWAYS supply you with applications, and the service is offered at the best price in the industry (so not blowing your budget) by an Account Manager who is always on hand to help you? Sounds perfect. Right? Welcome to Candidate Source Ltd.
For more information please visit www.candidatesource.uk.com or call 01675 462 876.
CK Direct are confident that they now have the most powerful Odour Control Unit available to the UK market From the humble chip shop to the local takeaway; the roadside pub to the gourmet restaurant. Commercial kitchens, in their myriad shapes and sizes, have since the dawn of time relieved an unrelenting hunger across the nation. But their beauty, with sizzling onions, the incessant rush of chefs, the condensation on cold windows, is only half of the story. Alongside a blend of fine tastes and scents is a dirtier world, one of grease and fumes; the by-product of vigorous cooking. This grisly world is kept in check by mechanical vents and steel extract hoods, each with its own role in keeping kitchen occupants safe. If the balance between the two worlds is not carefully managed, the commercial kitchen could be brought to its knees. If you manage or work in a commercial kitchen, you may have encountered one of its more unfortunate sides. Bad odours, produced by grease, carbon and steam deposits can spring up at any time in all their grimness. Sometimes they don’t go away. This isn’t just a problem for people inside, but for those in the surrounding environment. To regulate this, going above and beyond the typical tasks of extract hoods and vent maintenance, CK Direct are offering their very own product that’s already become the much soughtafter answer. The Ozocube™ is a cost-effective addition to the kitchen ventilation setup that eradicates smells, saves money and keeps you on top of safety standards. The CK Direct Ozocube™ is a high efficiency ozone generator unit, ideal for use in commercial kitchens, food processing plants and factories. The unit is installed between the extraction point and the exhaust fan, external to the ductwork, making servicing and maintenance much easier. The unit eliminates smells by oxidising pathogens in the exhaust pipes and also prevents the build-up of residue in the ductwork, preventing failures in fans and fire hazards. Ozocube™ is also the most powerful Odour Control Unit available to the UK market.
It is in essence a regulator, a silent overseer of your other ventilation that allows it all to live in greater harmony. The result is a nicer environment for your staff to work in, your customers to enjoy and your neighbours to appreciate - Free of overpowering smells and cacophonous noise. A case of bad odour may not seem like a problem worth spending your money on but consider that regular foul smells can justifiably incur complaints from residents under the Environmental Protection Act (1990). A very highprofile restaurant in London had this exact problem as bad smells from the kitchen led to a complaint from a nearby bank. After installing Ozocube™, an official report confirmed that there was subsequently ‘no odour apparent’. Ozocube™ kept chefs, customers and a nearby business very happy. On top of its noise and smell reduction duties, Ozocube could put some money back in your pocket. By allowing your ventilation to run more efficiently it can reduce running costs by 50% and increases the lifespan of the rest of your equipment. As a business investment alone, considering its relatively cheap price, it’s a product that merits some fanfare. An energy saver, noise reducer, odour killer and money saver, Ozocube™ is a low-risk, all-in-one for commercial kitchens. Head over to www.ckdirect.co.uk/product/ozocube to get your ventilation running smoothly and keep your kitchen doing what it does best: making great food.
THE NO.1 ODOUR CONTROL UNIT FOR
COMMERCIAL KITCHENS INTRODUCING THE CK DIRECT OZOCUBEâ„¢
SAVE ENERGY ELIMINATE ODOUR
EXTEND CANOPY LIFESPAN
INSTALL WITH EASE
The Industry-trusted Commercial Kitchen Ventilation & Extraction experts
+44 (0) 1733 230 378 | firstname.lastname@example.org | ckdirect.co.uk
Side orders under the spotlight
Nic Townsend, marketing manager UK & Ireland, Farm Frites discusses how side orders continue to take the spotlight with consumers requesting more than just a packet of crisps at the bar. “Operators are focusing on their premium offerings, ensuring that snacks andsmall plates are good enough to be served on their own. This premium snacking trend is a great opportunity to showcase chips and potato products while making a margin on side order upgrades too. Sweet potato continues to be a popular choice amongst consumers and is a win-win for operators as it can command a premium price over a standard chip. Our sweet potato fries are a longer length, skin-on fry which offer a home-made style with the convenience of a frozen product. They offer one of the quickest cooking times on the market, look great on the plate thanks to their length and rustic appearance and can be served with a range of toppings, sauces or with proteins. Chunky chips are still very much on trend, and our Ultimate Chip was created with the busy gastro chef in mind – the desire to offer a premium cooked chip but little time to make them from scratch. Our Ultimate Chip contrasts a perfect fluffy inner for a melt in the mouth feel and a crispy outer for the perfect crunch. The imperfect lengths in each serving offer an authentic product with more of a focus on texture, crispiness and taste. Chunky chips with more indulgent Poutine style dishes add value to a simple side order and allow for a mark-up on
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a relatively inexpensive item. Topped fries can also help to showcase smaller portions of main meals such as pulled pork or spiced dishes. With a focus on premium snacks, operators can satisfy the demand for more substantial sides while making a real difference to profit margins. Guests who didn’t plan to eat can enjoy a snack with their drink that acts as the perfect advertisement for the wider menu and leave them willing to come back again.” For further information, contact Farm Frites on 01452 415845, visit www.farmfrites.com or email email@example.com
UK IS READY FOR SWEET POTATO
Y T S A T
FAST Quick to the plate. Quick oï¬€ the plate. Sharpen your menu with our fuss free fries sweet potato fries. Email firstname.lastname@example.org for your FREE sample of our sweet potato fries and get a taste of the action.
Why Choose JustIngredients?
JustIngredients oﬀers the UK's largest online range of dried herbs, spices, botanicals and more. As a BRC accredited company you can rest assured that our products are of the ﬁnest quality, non-irradiated and GM free; we only work with trusted suppliers and you can ﬁnd all of our accreditation documents and product speciﬁcations directly on our website. We’re also able to provide certiﬁcates of analysis, material safety data sheets and further technical information for all our ingredients upon request. Our trade division is dedicated to supporting businesses in and outside of the UK and we are proud to work with a wide variety of companies from breweries, distilleries and restaurants to equestrians and candle makers!
Our Product Range
From basil to bilbery leaves and paprika to poppy seeds, we have an extensive range of ingredients which we supply in various sizes from 100g packs to pallets. With over 30 years industry experience and an in-house broker, we have the ability to source a wide range of products, so if we don't currently have the ingredient that you're looking for (and you'd like 150kg or more) just let us know and we'll do our best to source it for you. As well as a wide range of conventional herbs and spices, we also stock a number of organic and Fairtrade products.
Register for an Account Today
Join the thousands of trade customers who’ve already discovered our range and beneﬁt from:
Easy, 24/7 online ordering
Dedicated in-house trade contact
MOQ of just £70
Easy access to technical documents
FREE delivery* over £200
BRC accredited supplier
*Terms and conditions apply. For more information on any of our products or services, just get in touch with our trade team who will be happy to help. Email us at email@example.com or call us on 01291 635525.
10 GE wi % O T JIT th FF co * R M de *T &C P ap 10 p ly
INSIDE THAT COUNTS ETHICAL. HEALTHY. NATURAL.
Dressing the work force since 1990 Here at Ranks Clothing we know that reputation is everything; with over 25 years experience under our belts we have the uniform solutions to cater to your needs no matter your requirements. We know that first impressions count especially in the hospitality industry. If your staff are smartly dressed it instantly gives a positive impression of your business.
hospitality sector with a range of aprons designed to look smart and do the part; as well as shirts, blouses and polos to team them with to give you a winning uniform combination.
As a family business we’re very aware of services and quality – and that’s what drives us to continue to develop our brand and product ranges. Ranks has an impressive portfolio of products and styles including the essential garments needed for the
Ranks has hospitality covered for bar, restaurant and hotel uniforms. Staff will not only look the part in their uniform for that all crucial first impression but more importantly the wearer will be comfortable and able to work in them with ease.
The right uniform for you
Our range of aprons are all are Teflon™ coated making them more durable and resistant to stains – perfect for a garment that sees its fair share of spills. Plus we can offer a solid range of colours which will help to create a uniform from front of house to cleaning. The apron, apart from providing protection to the wearer can instantly give an orderly look to your staff. When it comes to selecting the right apron for you some of the decision is down to personal taste, choosing a style that best suits your business style whilst balancing this with one that will do the job in hand.
The RK101 Bib Apron has seen a real fashion come back and is a hip choice for cafes and the go to uniform of baristaâ€™s. This instant uniform works great when working on hot coffee machines and gives that essential protection needed. For those less messy jobs we recommend the RK102 Bar Waist Apron; the more modern option in recent years it has been adopted in many bars and bistros. This tie waisted apron can protect the wearer from spills yet its short style allows for ease of movement in a busy fast paced environment. There are three handy open pockets perfect to hold till fobs, tablets, payment terminals or the good old fashioned pad and pen. If a more sleek tailored look is required the RK103 Long Bar Waist Apron is a popular choice with front of house. Two open pockets can carry anything necessary whilst keeping hands free yet the longer style gives a professional contemporary look.
key. We recommend the RK100 Pocket Tabard, which is the practical choice for those fundamental jobs. There is a useful large pouch pocket for carrying items out of sight such as key cards and has adjustable stud size tabs for comfort.
Lets not forget the important role of cleaning operatives where function is
If a more informal or active uniform is required we recommend a polo shirt.
Teaming your apron with a shirt or top gives you that extra edge - with staff matching it adds to that all important professional impression. Our hospitality shirts are made of a poly-cotton mix which is durable, easy to clean and less moisture absorbancy. The fabric is less likely to crease than cotton so perfect for uniforms and colour-fastness stays wash after wash meaning this is a uniform that looks good everyday and not just the first The RK106 Premium Hospitality Shirt for men is a short sleeve style with the complementary ladies style RK108. The ladies style has front and back darts for a slimmer look and a stylish curved bottom hem.
The RK170 Deluxe Piped Wicking Polo Shirt for men and the RK175 for women is 100% polyester quick dry and moisture wicking fabric making it ideal for the work environment.
Speak to us today Good quality uniform does not need to mean expensive, Ranks is known for its quality at favourable price points. By buying direct from the manufacturer customers can be assured of the best quality at the best price. You can check stock and order online via our new website, just register and we will take care of the rest. Why not talk to us today and let us help you find your perfect uniform solution at the best price!
www.ranksent.com tel: 020 8863 9993 email: firstname.lastname@example.org PAGE
Room temperature is the
Bread and Butter of the dining experience
Diners’ experiences at a restaurant are the foundation of the eatery’s success. While there are a complex set of factors that go into creating the perfect dining experience, the taste, and texture of the food, as well as the comfort of the patrons, are vital to bringing people back to a restaurant again and again. Keeping the perfect balance of temperature between a kitchen and a dining room can be tricky but it pays off in the end. Everyone from a novice home cook to a Michelin-starred chef understands the importance of ingredients and recipes, and when it comes to baking, it pays to be a perfectionist. Baking is a science and an art, so maintaining all aspects of a recipe is essential to serving up everything from a simple dinner roll to an elaborate beef wellington. Many other recipes and cooking methods also call for ingredients such as meat, eggs, butter, milk or other special ingredients to be used at room temperature and there is a science to it. Room temperature is also an important factor in the dining room as well. A diner’s experience in the dining room has a lasting impact on their overall impression a restaurant and keeping diners shivering cold or boiling hot will likely make their first visit their last. Room temperature plays a vital role in the dining experience in the kitchen as well as the dining room and even the Michelin Guide acknowledges the importance of the overall experience when dining in a restaurant. Restaurants require all types of HVAC solutions from Temperature, Humidity, Ventilation, DHW – Domestic Hot Water, Hygiene, energy efficiency, low maintenance, reliability, easy self control, low running cost, flexibility, standby, and low capital cost. LG HVAC equipment distributed and extensively supported by Space Air 37 years experience provide all solution from single splits of 2kW to 270kW central systems complemented by high efficiency HRV – Heat Recovery Ventilation, most efficient heat recovery LPHW/DHW hot water hydro kit in combination
Extensive range and styles of indoor units and Heat Recovery Ventilation
Heat recovery system with hydro kit using wasted heat from indoor units and generate hot water
with LG VRF can give COP’s of almost 8.5. The control system is state of the art with Touch Control, full building services control to full and remote diagnostic. Indoor units come in a variety of design styles, including wall, floor and ceiling surface mount, ceiling flush and recessed concealed mount to blend in with its surrounding design, seamlessly. Space Air knowledge and experience in distributing air conditioning equipment since 1980 supported by un-matched accumulated data of over 22GB supports the product through Architects, Specifiers, Contractors, Facility & Maintenance companies with design assistance, specifications, after sale support, logistics on and off site support to all from Guildford and Bristol sales offices.
Contact us on 01484 478 715, email@example.com or visit our website www.spaceair.co.uk
Our new Italian gelato masters have perfected our recipes, making sure that our ďŹ‚avours taste better than ever! Donâ€™t just take it from us...
Five reasons The Restaurant Show is the industry’s ultimate diary date The Restaurant Show returns on 1-3 October 2018 and promises to be an unmissable occasion for the hospitality industry. Featuring Bar & Pub and Catering Equipment Expo, this year sees The Restaurant Show celebrating 30 years at the heart of the industry and plans are afoot to make 2018 the best year yet.
Here are just a few reasons why the show is the ultimate diary date for anyone in hospitality: Inspiring speakers: Top industry names and leaders are once again set to take to the live stage at The Restaurant Show. While the full live line-up is still to be revealed, the show consistently attracts some of the industry’s most exciting names, so it’s safe to say the stage will be packed with inspiration. Debates that motivate: With a wide range of subjects up for discussion, whatever your role in the industry, The Stage will feature a session to motivate and move you. From sustainability to supercharging your sales, The Restaurant Show is the place to hear from the experts and have your burning business questions answered. Exciting live action: Over in the show’s Competition Theatre, passionate professionals will be putting their
talents to the test across the three days. This includes the final of the industry’s most prestigious competition, National Chef of the Year on 2nd October. Also, not to be missed is the crowning of a new Young National Chef of the Year. Plus, there’s more heat in the kitchen, with the return of several other top culinary competitions including The Kikkoman Masters and Compass Chef of The Year. Innovation and ideas: With over 450 suppliers expected to be in attendance at this year’s show, there will be plenty to try, taste and discover. Whether you’re looking to find interiors inspiration, new ingredients for your menu, equipment to improve efficiency or simply to see how some of the latest trends could work for you,
this is the place to be. From food & drink, to tableware, technology and all the latest equipment for the kitchen, you’ll find it all under one roof. Contact and connections: In such a demanding industry it can be hard to find the time to network or connect with colleagues, friends and associates. As a major highlight in the hospitality sector’s calendar, The Restaurant Show provides the perfect setting to do just this. You can catch up with contacts and make new ones, all whilst learning about the latest trends and sourcing new products and suppliers. Visit The Restaurant Show 2018 and you’re sure to leave enthused about the industry and full of ideas to take back to your own establishment.
Find out more at www.therestaurantshow.co.uk 36 PAGE
S FE CA
ST AU RA NT S
PRODUCT SOURCING • INNOVATION • CELEBRATION • NETWORKING
COF / A E T
SI G N
PME I U Q E
INK R D
R TE A /W
BAR & PUB AND CATERING E UIPMENT EXPO
Showcasing everything you need to make your establishment stand out.
FIND OUT MORE AT THERESTAURANTSHOW.CO.UK IN PARTNERSHIP WITH:
This is a trade event. No under 18s will be admitted.
Give your customers some healthy shade in the Summer and attract more people to eat outside, under a classy, colourful canopy. Our modern retractable awnings are just one of the many styles of canopy we provide to businesses, restaurants, hotels and anyone else in the hospitality, leisure and tourism industries. Unlike other canopies, our products defend users from 100% of harmful UV rays, throwing a good amount of shade and providing a safe, cool area to relax. The structures also provide great shelter during the less desirable days in order to get you maximum cover potential. We have a whole range of styles, ranging from awning style canopies that can be retracted at will - either by hand or mechanically - to our most popular tensile structures that provide a robust, permanent shelter. i2o Ltd, previously known as inside2outside, have been designing and manufacturing structures in the UK since 1991, and our knowledgable team will be happy to assist you with your new awning/terrace cover.
Here is some feedback from happy clients: “Our experience with i2o Ltd has been brilliant; from the initial contact to discuss our needs, right through to the work being completed. Initially, we weren’t too sure ourselves what we wanted, but after bouncing ideas off the team and seeing digital designs, it really brought our ideas to life.” - Little Miracles, Peterborough “We had a new canopy installed by Inside2Outside and i2o over the summer period. We are very pleased with it and it looks great. The whole project went well from the initial meeting right up to the final installation. We are enjoying the benefit it brings as an additional classroom. Many thanks to all the team. We would certainly look at recommending them to other nurseries, schools and colleges.” - Leanne Thomas, Weelsby Academy
The average life span of our structures are well over 20 years. This gives you peace of mind that the canopies you install now will last long into the future. We also have a whole range of optional extras that you can purchase with the canopy or add on at a later date, meaning customisation and expansion are easy at any time if your requirements change. Our sub-brand POCCA works with schools, designing canopies including the famous Qube™, the colourful Kwikshade, and many other styles. The Pocca unique frame has an integral gutter, is powdercoated to a range of colours and has a high-grade tensile membrane roof (used by architects all over the world) to ensure the outdoor canopy provides 10+ years of effective shelter.
For a quote, to ask questions, or to book your FREE site visit, call the team on 01480 498297.
COOKING? (BRILLIANT) – SERVING? (BRILLIANT) – RESTING PERIOD? (MAYBE NOT SO GOOD) Almost all foods can be successfully held hot either individually or in bulk, and it is a well-known fact that muscle proteins benefit from a period of ‘Rest’ after the initial cook to allow the juices to settle back into the flesh.
fter the initial cook process it seems all sorts of odd holding methods are used, often resulting in food losing temperature in the period before service, and if the plates are also cold the result is highly likely to collide with customer satisfaction. All is avoidable and there are many pieces of equipment of all shapes and sizes available that provide safe, temperature controlled environments. Options range from 1, 2, 3 drawer units, small, medium and large, mobile or static hot carts/cupboards, Multi Product Holding Units, hot deli counters, Multi-shelf Grab & Go units, to small countertop steamer baths and many more alternatives. No matter what your food offer is – from Burgers to Banquets, roast chicken to curries, to A La Carte and fine dining, successfully holding hot food Hot encompasses maintaining both legal minimum temperatures and customer satisfaction: the journey begins by choosing equipment that can be trusted to offer these vital aspects. Hot Hold is a valuable a tool in maintaining food quality and product
longevity – two primary aspects that enhance and define customer dining experiences – and simultaneously reduces wastage and improves profitability.
items to provide customers with the opportunity to assure themselves that hot hold equipment really works.
Properly prepared to correct cook temperatures, and depending on the hold system chosen, many food items can be safely held for up to 4 hours. Should customers want hard evidence of temperature and time performance, a temperature monitoring system is available that simultaneously tracks up to 40 products: a graph can then be produced for customers to take away as a reminder, illustrating how every corner of every shelf has performed. For the opportunity to evaluate a number of these methods in one place, it’s worth talking to Equip Line and taking them up on the offer of a no obligation, free visit to its Live Kitchen at Uxbridge: customers can choose to take their own products to test, or if that isn’t convenient, the company will prepare sample
Call Equip Line on Tel: 01895 272236 or contact via email: firstname.lastname@example.org to make an appointment. And check out many products at www.equipline.co.uk
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
Tel: 01895 272236
Panasonic UK has selected specialist and experienced refrigeration company ‘Green Cooling’ to become one of its launch UK distributors to bring its range of natural CO2 condensing refrigeration units to the UK market. The range has been specifically developed for small to medium capacity applications within the retail and food service sectors and is particularly suited to provide refrigeration within the restaurant and hotel sectors. Panasonic has much expertise in this market, in Japan these CO2 condensing units have been installed since 2010 in over 6,600 applications, are well proven and have demonstrated reliable and efficient performance. Panasonic are now delighted to bring this technology to the UK. By combining reliabilit y and efficiency, with the natural refrigerant CO2, the range removes any risk of future costs associated with the F-Gas refrigerant phase out whilst also minimising energy use and operating costs. Garr y Broadbent , Commercial Director of Green Cooling explains as to why businesses should switch to using CO2 as a refrigerant. “CO2 is a highly efficient, safe and natural form of refrigeration technology, this Panasonic CO2 condensing range is able to deliver on both cost and carbon savings. Based on Panasonic monitored data, 16% energy savings for chilled refrigeration and 25% energy savings for lower temperature freezer applications have been achieved in comparison to R404A. *.” Garry further advises “Flexibility of installation and reliability are the key to success. In the retail and food service sectors, a very high standard of equipment is required to deliver reliable performance. The Panasonic range achieves this with a focus on efficiency, low noise and reliability”. With changes to the F-Gas regulations coming into force alongside reducing carbon emissions and energy costs becoming key drivers for change in refrigeration systems, both specifiers and end users are recognising the need to consider CO2 as a refrigerant.
The world of refrigeration is
In addition to energy savings, reduced costs and reliability, customers are now looking for environmentally friendly solutions. Neil Bilton, Head of Key Accounts at Panasonic UK explains more about the benefits “The new Panasonic CO2 condensing units use a natural refrigerant that has a GWP (Global Warming Potential) equal to 1 as opposed to the current refrigerant typically used such as R404A having a GWP equal to 3,800. With refrigeration legislation increasing over the coming years, HFC R404A will be out of circulation by 2020. Given the above, and to minimise future risk to businesses, CO2 seems to be the best way to go for refrigeration needs.” David Blinkhorn, Technical Director of Green Cooling has been at the forefront of European CO2 development; he designed the first CO2 installation within a large scale food service application in 2010 at the Café Royal Hotel in Piccadilly and due to this high level of experience is well positioned to support the application of the Panasonic range.
The Panasonic CO2 condensing units come in two sizes at 4kW and 15kW (both at -10oC evaporating temperature), the units are compact, lightweight and have very low noise levels. Garry Broadbent, Commercial Director of Green Cooling further explains that a good system design provides “efficiency, value and energy savings. The Panasonic CO2 refrigeration systems provide all of these, whilst also delivering high levels of sustainability and future proofing an application against the effects of the F-Gas regulations.” The units are a practical and straightforward method of installation with complete design support available through the distributor network. For more information, please visit www.aircon.panasonic.eu or contact Green Cooling at www.greencooling.co.uk.
LOFAssured initiative gains strength across the garden furniture industry with seventeen members already certified
LOFA’s (Leisure and Outdoor Furniture Association) “LOFAssured” initiative ensures that all cushions sold by members comply with current government fire safety regulations. LOFA is raising awareness of fire safety standards/ regulations for garden furniture cushions in this young campaign and, already, seventeen members are certified with 21 in progress and soon to be completed.
Certified members are -
A Mir & Co - www.a-mir.co.uk Culcita - www.culcita.ie Daro - www.daro-cane.co.uk Desser - www.desser.co.uk Europa Leisure - www.europaleisure.co.uk Extreme Lounging- www.extremelounging.com
Firmans - www.firmansdirect.com Glencrest Seatex - www.glencrestseatex.co.uk Glendale Garden and Leisure - www.glendale-leisure.com Hampson Agencies - www.jati-kebon.com Hartman UK - www.hartmanuk.com Kettler (GB) Limited - www.kettler.co.uk Lifestyle Garden - www.lifestylegarden.com Maze Rattan - www.mazerattan.com Munro Importers - www.pagodafurniture.co.uk Norfolk Leisure Lifestyle Limited www.norfolkleisure.com Quest - www.questleisure.com One of the conditions of LOFA membership is that members must adhere to a code of conduct, part of which is compliance with all current legislation; it is this culture of propriety that the retailer and customer buy into when they source product from LOFA members. LOFAssured is a distinguishing factor setting LOFA products apart from other non-compliant suppliers. LOFA appointed FIRA (Furniture Industry Research Association) and entered into a Primary Authority Partnership with HertfordshireTrading Standards to aid the members in their quest for full compliance. For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit www.lofa.co.uk and www.lofassured.co.uk.
New LOFAssured swing tags for cushions which comply with current government fire safety regulations. LOFA (Leisure and Outdoor Furniture Association) is focusing on raising awareness of fire safety standards/regulations for garden furniture cushions in a new campaign – LOFAssured. Now members can use new swing tags for cushions which adhere to this important regulation.
For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit www.lofa.co.uk. (https://www.firesafe.org.uk/furniture-andfurnishings-fire-safety-regulations-19881989-and-1993.)
One of the conditions of LOFA membership is that members must adhere to a code of conduct, part of which is compliance with all current legislation. The message to retailers and commercial and domestic customers is ‘look for LOFAssured products and buy from a LOFA member. Take comfort in being fully covered by the Furniture and Furnishings (Fire) (Safety) Regulations 1988 and 1993’ this will be promoted to retailers and consumers throughout the 2018 season and beyond. LOFAssured (https://www.lofassured.co.uk/) proves a distinguishing factor setting LOFA products apart from other non-compliant suppliers and members and buyers can check out the full compliance regulations so that throughout the supply chain, all are fully informed about the issue and the benefits of purchasing products from LOFA members. PAGE
Based in North Yorkshire, Hijack Systems is a family run business delivering a personal service. Established in 1990, we have been providing solutions for cellar storage and stillaging problems to breweries and publicans for over 20 years. Our expertise in this field is renown throughout the industry. Unlike many companies, we design and develop all our own equipment here in North Yorkshire, and have earned an enviable reputation for Quality, Reliability and Value for Money.
Hijack Cellar Systems Hijack Systems specialise in the manufacture of cellar storage equipment. Auto-Tilt Pub Cellar Systems Hijack auto-tilts are designed for all real & cask ales. An average of less than one pint per cask of ale is wasted using our system. We have specifically designed our autotilt system for use in Pubs, Bars and Club cellars. Our unique system can be used on floor standing casks or in racking systems. Our controlled rate of tilt is so smooth that the ale in your casks is undisturbed, this helps maintain high presentation standards when poured into a glass. All prices are subject to vat at standard rate.
Compact Cask Racking System The Compact racking system caters for 9 - 11 Gallon Casks (Firkins). This small but sturdy free standing racking has Built-in self-tilting springs, which because of their sturdy build, do not need to be bolted to the floor. The Compact range is perfect in all cellars (subject to minimum height) and optimises cellar floor space to its maximum storage capacity.
Quality - we use top quality box steel for our builds, ensuring strength and longevity of our storage racking systems. Reliability - being a family run business, we are proud that the promises we make, we keep. This is reflected in the large proportion of our customers who come back to us with repeat business, as well as recommending us to their colleagues in the industry. We are frequently contacted to solve difficult cellar storage problems, such as low ceiling height or lack of floor space. Being a manufacturer we can modify our designs to meet your specific needs because we believe that YOU our customer comes first.
The Compact system is supplied in one, two or three tier heights, with the only width restrictions being cellar floor space and height. It is supplied with self-tilting springs and adjustable feet as standard making it literally £££’s less to buy than conventional racking systems with separate auto-tilt mechanisms.
Hoists (Compact and Universal) Hijacks Hoists are very user friendly. They all feature an automatic brake in the winch mechanism (going up or down). When you stop winding, a disc brake takes over and releases when you resume lifting or lowering. We supply one 2 Tier Hoist and two 3 Tier Hoists, the only difference being the lifting heights of the forks. All models are based on the single mast principle, designed to give the best visibility when loading / unloading a rack.
Contact Us For all your enquiries and questions, please contact us on call us 01423 563 879, email email@example.com, or visit our website at www.hijacksystems.com
WE MANUFACTURE BESPOKE Baking Trays for Cafes, Deliâ€™s & Restaurants any quantity from a single tin to 1000 or more any size from tiny to huge!
All we need from you is size and quantity and weâ€™ll get back to you with a price - usually within 24 hours
Alan Silverwood Ltd. Birmingham UK.
telephone: 0121 454 3571 or em@il firstname.lastname@example.org
A QUALITY COMMERCIAL FURNITURE FOR YOUR RESTAURANT.
ll our furniture is selected for good quality and strong construction, representing excellent value for money. Our service also extends to help and advice on choosing the right products for you, if required. We will ensure that the furniture you order fits your needs and your budget. The product choice is extensive, including Hardwood tables and chairs, parasols, Rattan furniture, polypropylene lightweight chairs, planters, recycled plastic, table tops, bases and much more.
LeisureBench Ltd. is one of the Country’s leading suppliers of quality commercial outdoor furniture offering a huge product range. Some of our range is suitable for both outdoor and indoor use.
Our range is offered with a 2 year commercial guarantee. We pride ourselves on unrivalled service and support from our dedicated sales team. 55,000 sq. ft. of warehousing space ensures fast delivery to anywhere in the U.K. VOLUME RELATED PRICING. Buy more and pay less! At LeisureBench we have always prided ourselves on giving you the best quality outdoor furniture and we aim to provide it at the lowest price possible to all our customers. The VRP engine on our website will give you lower on the spot pricing for multiple purchases. The savings for each product can be viewed whilst shopping on line and the more you buy, the cheaper it gets. MEGA DEALS You can save £££s on our already low trade prices by taking a look at our Mega Deal packages on our website. These have been put together to match some of our most commonly sized orders. In addition to these unbeatable offers, every Mega deal is delivered FREE OF CHARGE and FULLY ASSEMBLED. NEW PRODUCTS NOW IN STOCK LeisureBench is constantly on the lookout for new exciting products coming onto the market and keeping a close eye on the latest trends in fashion. One of our new ranges is Carino HPL table tops that are extremely tough and resistant to UV, cigarette burns, scratching and high or low temperatures. There are several designs in a modern or contemporary style. The sleek 12mm thick table tops can be fitted to any of our bases at no extra cost and are suitable for both indoor and outdoor use. Our new Dorset tables and chairs range is made from quality timber with metal frames and are tough, long lasting and durable. To see our full range visit our website at www.leisurebench.co.uk. Email email@example.com or telephone 01949 862920.
07544032122 • firstname.lastname@example.org “It simply made sense for us to work with John and use the Fogarty Oven as we appreciate the work that has gone into building such a fantastic oven. Our Chefs and students will begin exploring the many possibilities that this cooking technique provides us and our customers with”. Gary Hunter Westminster Kingsway College and Vice President
“I chose to put The Fogarty Oven in my kitchen for reasons being, efficiency, it adds a new dimension of flavour to the menu is well built and was also designed with the chef in mind” “Aside from the direct grilling you would normally associate with the Fogarty Oven you can also use the optional custom ceramic shelf as a deflector plate for in-direct cooking and smoking” Brad Carter Michelin star Chef
The Fogarty Charcoal Oven (aka the Beast)is the new revolution of solid-fuelled cooking that’s set to change the way you cook on charcoal forever, 100% British so built to last, great ease of use with a simple air vent control system, original and sleek design that has a large cooking capacity and holds 6kg of coal in one light, for consistency and temperature controllable charcoal cooking you need this in your kitchen, contact us today for more info and to book your free demo, when you see the Fogarty Charcoal Oven first hand you will want him in your kitchen. The Fogarty Oven is easy to use, cuts service time and produces outstanding results, has versatility and flexibility in abundance so when being compared to all other Charcoal ovens or grills wether it’s on craftsmanship, quality design and proven performance or even unique looks the Fogarty Charcoal Oven wins hands down and at a better price. I make these myself by hand with all materials sourced in the U.K. each individually made from high grade cast metal and stainless steel so very durable whilst still looking sleek in design my price is very competitive and I also offer a stainless steel mobile trolley stand on lockable castors as an optional extra.
Summer appears to be with us at last, judging by the orders we are receiving you are all enjoying a bit of a boom time – long may it continue for you all. Here at Solid Oak/Teak Garden Furniture we create here in the UK some of the very best in outdoor pub, restaurant and garden furniture. All made with durability and good looks in mind. Never the cheapest but pound for pound our quality exceeds everyone’s expectations. Ask Brasserie Blanc, Sir John Fitzgerald and Pie and Pint Inns to name just a few. From standard 4 seater sets, picnic tables to seat 4 – 12 guests, wheelchair accessible tables and bespoke furniture to suit your garden, patio or conservatory. By using the very finest Burma Teak, FSC 100% Oak, Iroko and British Sweet Chestnut our certification guarantees you like us are doing your bit to help the world’s forests and our planets ecology. Our range encompasses benches from 2 – 8 seaters, tables from intimate 2 seaters to grandiose 12 seat covers, wheelchair accessible tables seating 6 guests and 3 wheelchair positions. Picnic tables of all sizes and weights, massively heavy to children’s special lightweight portable ones easily mover to wherever you need them. Backless benches for placement alongside the bowls green or just simply wherever you need to sit your guests. Our products are guaranteed to both please you and your guests. Call us for a chat and let’s see if we can make a great Summer even better for you. 01429 890808 or 07976 514123
Solid Oak Hardwood Furniture. 8a Park View West Ind Est. Hartlepool. Cleveland. TS25 1PE Email email@example.com or firstname.lastname@example.org Call 01429 890808 48 PAGE
something specific in mind, we will help you realise it. We have all kind of materials to create the perfect look for you menu, room folder, desktop blotter or keyfobs: recycled wood, real wood, wood effect covers, scratch resistant aluminium, fabric textures, leather style, ecological leather, acrylic, plastic, hardback covers. You can personalise them through different techniques: wood or metal engraving, wood cut out, heat embossing, foil blocked, metal plate, colour print… each one will give a different impression to the final result.
MenuShop is one of Europe’s leading producers and providers of hospitality products, first of all menu covers and menu cases.
Details are the key to reinforce your brand identity and make a good impression on your customers. First impressions matter, make sure yours counts! Take care of every detail, with us.
Our business is driven by our clients’ needs: this is why we keep studying innovative and creative solutions that could fit their expectations and satisfy them. We value all our clients and we pride ourselves in giving every one of them the same exceptional customer service and individual attention they deserve. We deal with bespoke requests on a daily basis and work tirelessly to develop new items. Our development team is constantly improving and launching new and fascinating products to the market. Our experienced Design Team is always on hand to help you find the right design that matches your Hotel style. Whether it is a fresh new logo you’re looking for or a dramatic full colour design, they will help make your ideas a reality. In MenuShop we are known for designing and manufacturing items that are totally customized: if you have PAGE
After five successful years operating in the affluent Etiler district of Istanbul, The Galliard restaurant was recently joined by a sister venue, located in the new Vadistanbul development in the northern suburbs of the city. While the new Galliard Brasserie maintains the same emphasis on culinary excellence, it offers a more relaxed setting than its sibling, one which – towards the end of the night – shifts into a DJled bar/club mode, powered by the Funktion-One sound system. Ta k i n g i t s n a m e f ro m a Renaissance dance that swept through France, Spain and Italy in the 16th century, The Galliard family of restaurants waltzes its patrons through a rich menu of western E u r o p e a n flavours. Walls decked with the works of respected artists form the backdrop to an array of dishes, designed and delivered with technical precision. It’s little surprise, therefore, that when owner Ahmet Uras set about designing the new Galliard Brasserie, he sought out a sound system that could deliver an equally high standard of artistic and technical excellence. After hearing a Funktion-One system in action at another venue in Turkey, Uras contacted the installer responsible Mek1Sound - to bring the same audio quality to the new Brasserie. Headed by renowned DJ/producer Murat Uncuoglu and audio installation veteran Ertugrul
serves up audio excellence at new Istanbul dining destination High-end restaurant brand, The Galliard, has opened a second venue in the north of Istanbul, complete with a Funktion-One sound system. Karasati, Mek1Sound has significantly raised the standard of sound system installation in Turkey, thanks to the combined expertise of its founders and an exclusive provision of Funktion-One.
MB112 compact bass enclosures. A further four MB112s are used in the semi-covered outside terrace area to complement the rows of smaller, beammounted speakers used there. Three MC2 Delta 80s deliver the required amplification.
To achieve the optimum coverage, two triangular brackets reaching down through the wood-slat ceiling each provide a mounting point for two F101s and an F81. Two more F81s are positioned on either side of a large screen - used to show sporting events - at one end of the restaurant.
As the evening proceeds and the focus shifts from dining to dancing, the DJ mix is brought to the fore, but without obliterating the after-dinner conversation. “The purity of sound created by the Funktion-One system means the whole room can be filled with music, without ever becoming uncomfortable,” notes Karasati.
F1201s are wall mounted at opposite corners of the restaurant – one by the kitchen hatch and one above the DJ booth. Lower frequencies are provided by four BR115 enclosures and two
Uras adds: “We always prefer to install Funktion-One solutions in our venues – their product range means there is the right solution for all different types of venues.”
Any Old Lights are an award-winning lighting company from Fowey in Cornwall, who specialise in contemporary vintage industrial and nautical lighting. As well as sourcing high-quality vintage lighting from contacts in the UK and abroad, the company produces its own Revivals range of lighting, based on classic designs that have disappeared from circulation. Their new brand - RetroFutures - is a new innovation in lighting design that will be launched later this year.
Designers, architects and restaurant owners come to Any Old Lights for the quality of their lighting and for the family-run business’s flexible and dedicated approach to client relationships. All their lighting is dimmable and their range takes in task lighting, accent lighting and statement lighting. They also source extremely unusual vintage ships’ clocks, often in good numbers.
Any Old Lights have supplied commercial lighting to countless restaurants and bars, from Soho House and Wetherspoons, to a chain of pizzerias in Chile. The company is this year developing its all-new RetroFutures LED brand of pendant lighting, aimed squarely at the hospitality market. Currently tightly under wraps, all will be revealed at the Restaurant & Bar Design Show at ExCel, London, 25-26 September. Their pendant lights prove particularly popular with commercial clients, ranging from rare vintage patterns by revered manufacturers such as Benjamin and Thorlux, to their Revivals patterns of old Revo and R.E.A.L pendants, available in bulk and at a fraction of the cost of vintage originals. Among Revivals’ most popular patterns are the Caged Aluminium Lemar Nautical Pendant Light – set off with a vintage-style light bulb – based on an obsolete 1970s ship’s wall light, and the Aluminium & Steel Nautical Pendant Light, based on a vintage Russian original. Lights are created in spun steel and cast metals and offer something completely different from the norm - Any Old Lights lighting tells a story.
Contact details Website: anyoldlights.co.uk Email: email@example.com Tel: 01726 833623 (shop hours) or 07931 380952 (Sinead) PAGE
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