The latest news, products and services from the restaurant industry, for the restaurant industry July 2019
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The Soak Restaurant:
Retained Period, with a Koncrete modern twist Decorative specialists Armourcoat have provided the finishing touches to The Soak, a new bar and restaurant next to London’s Victoria Station with an allday menu that is built around signature soaked flavours through fermenting, pickling, brining and steeping techniques. With interior design devised by a partnership between creative agency CAB and interior design studio MAS, the grade II listed building retains many original features including a carved leaf design which is now incorporated into the bar interior. Armourcoat’s Koncrete polished plaster finish is used to great effect on the bar front with recessed logo. Koncrete is an urban range of polished plaster colours and finishes designed for contemporary projects. The range offers a wealth of design options to achieve a distinctive modern look including distressed effects or recessed ‘shutter’ markings. Outside the building, Armourcoat PPX has been used to repeat the restaurant logo design. PPX is a low maintenance, durable external limestone render system that can create stunning honed and textured stone like finishes for both new build and renovation projects. Glh Design Team says: “The look and feel for The Soak has been designed to encompass the building’s period features and emphasise the incredible space we have available in this unique venue, and the delicate leaf interior design that has been used throughout is
reflective of the beautifully carved foliage on the building’s Victorian heritage.
the use of polished plaster finishes to the entrance wall and bar front adds a modern twist to the design.
“The space includes four distinct ‘zones’, which enables guests to flow throughout different areas of the venue seamlessly, from day to night, from breakfast to cocktails.
“The team at Armourcoat have enabled us to make an entrance with an impact and the rough textured finish on The Soak logo is such an impressive contrast to the smooth concrete of the finish on the wall.”
“We were delighted to work with Armourcoat on this project, and
Lima London to open Venezuelan restaurant in Westfield White City The team behind Lima London is to open Caracas, a Venezuelan restaurant concept, in London’s Westfield White City shopping centre. Restaurateurs Gabriel and José-Luis Gonzalez plan to open the casual dining site, serving food based on the flavours of their home country in October. The menu, designed by the brothers, will offer arepa – a flat, dishshaped cornbread stuffed with shredded chicken and avocado, or braised beef with cheese or black beans – as well as ‘buildyour-own’ ceviche bowls and side dishes such as tequeños (crispy cheese pastries served with mango chutney) and yuca chips with cheese sauce.
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Desserts will include tres leches (a sponge cake soaked in three types of milk) and alfajores (bite-sized shortbreads filled with dulce de leche and rolled in coconut). Gabriel said: “JoséLuis and I are so excited to be bringing a taste of Venezuela to the UK with the launch of Caracas… Venezuelan cuisine is increasing in popularity and we hope to see it embraced by the city we love.” The pair opened Peruvian restaurant Lima London in Fitzrovia in 2012, followed by Covent Garden’s Floral by Lima in 2014. Keith Mabbett, director of leasing for Westfield UK and Italy, added: “We have no doubt that this newest addition to the new Balcony Court Café will be a great success.”
Rational UK extends end-user promotion designed to Support operators
Chapters restaurant to open in Hay-onWye next week
Rational UK the leading provider in hot food preparation equipment are extending their Don’t Worry! Help is on the Way promotion. Recognising environmental concerns, the promotion that invites operators to invest in the future, is being extended by an additional two months. By replacing traditional catering equipment and investing in their future with a new multifunctional VarioCookingCenter 211 or 311 model by 31st August 2019, Rational will pay for the operator’s installation, plus give them £1,000 for their unwanted equipment that will be collected and recycled responsibly.
First-time restaurateurs Charmaine Blatchford and Mark McHugo are opening a modern British restaurant in Hay-on-Wye, Powys next week.
By taking part in the promotion, launched in April, operators can now stop worrying about the cost of replacing large and inefficient kitchen appliances. The functions of traditional bratt pans, boiling kettles, fryers, boilers or griddles have evolved into the Rational VarioCookingCenter, providing increased flexibility in the kitchen, whilst saving operators money, time, space and energy. Adam Knights, Marketing Director, Rational UK
The pair are in the process of transforming the former St John’s Place restaurant site on Lion Street into a 22-cover relaxed finedining concept with a focus on local produce and sustainability. They have spent £65,000 on acquiring and refurbishing the site, which used to be part of a church.
Operators wanting to save the planet as well as the pounds can find out more about the promotion and terms and conditions by contacting Rational. Related Article: Loudons places Rational equipment at heart of modernisation
Dishes will include starters such as heritage tomato salad with goat’s cheese and basil; mains such as Herefordshire pork loin, confit carrot, cider jus and crackling; and desserts like dark chocolate delice, cherries, sesame and lime. Local suppliers include Smallfarms Butchers, 100% Hay and Wild Foraging.
Rational is the leading provider in hot food preparation equipment and, with the VarioCookingCenter and the SelfCookingCenter, the company delivers all a commercial kitchen’s thermal cooking requirements.
Chef McHugo previously held the head chef role at the Six Senses Zighy Bay hotel in Oman, as a junior sous chef at Eden Hotel Collection’s Arden hotel in Stratford-upon-Avon, and most recently as head chef at the Cellar Door in Hereford, where the pair met. Blatchford, who will oversee front of house, previously worked as a general manager at the restaurant as well as at Ludlow Food Centre as retail manager, and was familiar with Hay-on-Wye being from nearby Wigmore. They will oversee a small restaurant team of seven or eight. “There’s a proper community feel to Hay,” said Blatchford. She said they hope to offer “high end food but without any pretentiousness” in a space that is “welcoming and relaxed and friendly”.
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BBC’s Million Pound Menu winning restaurant opens post soft launch sell-out BBC’s Million Pound Menu winners restaurant Pilgrim is now open. A new restaurant in Liverpool’s much-anticipated Duke Street Market, Pilgrim, launched with a sell-out soft launch.
Now open to all customers, the food is based on an ancient pilgrimage to Santiago de Compostela in Galicia which has taken place since the 9th century. With starting points in France, Spain and Portugal, Pilgrim is so much more than just another typical Spanish restaurant. The restaurant is radically seasonal with ethically sourced regional produce, a big focus is on the livefire BBQ flavour. The reasonably priced restaurant will be a new staple of Liverpool’s vibrant and burgeoning food scene. Whilst the 40 covers restaurant will
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offer a unique dining experience, the bar overlooking the open kitchen will be the buzzing focal point of the venue, set on a mezzanine and sunny terrace, all overlooking a bustling food and drink market with.
“We’ve had lots of guest’s through the doors and everyone is loving our contemporary take on classic Spanish & Iberian flavours, all cooked over wood charcoal on our centre-piece live fire hearth.
Founded by Managing Director, Jamie Duffield; Chef Director Dave Bone and Brand & Marketing Director Anthony Power, Pilgrim saw off the competition and won the hit BBC show My Million Pound Menu.
“We’ll be continually changing and rotating the menu to showcase the season’s best produce with a carefully curated wine and drinks offering that matches the everchanging menu.
Anthony Power, Brand & Marketing Director says “We are stoked to announce that Pilgrim restaurant is now open at Duke Street Market and the first few weeks have been incredible.
“We hope that Pilgrim can show our guests there is so much more to Spanish cuisine than just tapas and look forward to making our mark on Liverpool’s burgeoning food scene.”
Glasgow dining concept opening in Manchester Scottish-Italian chef, Nico Simeone, is set to introduce his Glasgow dining concept to Manchester next month when he opens ‘Six by Nico’, the fourth addition to the growing restaurant portfolio. The 3,000 square foot restaurant will be Nico Simeone’s first venture in England, with plans to expand the brand further across the UK in the pipeline. The new Spring Gardens restaurant occupying the former Roc & Rye site will replicate the concept of his Six by Nico restaurants in Glasgow, Edinburgh and Belfast, and will be home to a series of carefully curated and constantly evolving menu concepts. Pioneering a revolving culinary hub, every six weeks, Nico and his team will re-invent the dining experience – serving a brand new six-course tasting-menu – each one themed upon a different place, memory or idea. Drawing inspiration from both at home and abroad, such as the street
markets of the Middle East to a journey across Route 66 in America, the Six by Nico team will combine different ingredients, flavours, and dishes, to bring memories and stories creating a brand new dining experience every 6 weeks. The space in heart of Manchester City Centre will house a 66-cover restaurant with a wine and spirits bar and will offer the very best of beautifully sourced produce. Using food as a narrative, each menu will tell a different story, taking guests on a new and exciting journey each time they visit. Each new chapter will be kept a surprise and new menus will be published twoweeks prior to the next theme. Chef Nico Simeone said: “We are very excited to bring an unforgettable culinary experience
to Manchester. It was the obvious choice when looking for our first site in England thanks to its thriving food and drink scene. “We have been overwhelmed by the success and the appeal of our first ‘Six by Nico’ sites in Glasgow, Edinburgh and Belfast, and we couldn’t be more delighted about bringing a completely new offering and dining experience to the people of Manchester” The concept was born in Glasgow in 2017 from a passion of experimenting with new ingredients and developing and creating unique dishes. Six by Nico Manchester will open its doors in July 2019 becoming the latest addition to the cities burgeoning restaurant and bar scene.
Fish beats veg and meat in battle of the chefs Held at Flat Iron Square, London the annual gourmet competition – comprising 12 top London restaurants – raised more than £8500 for Hospitality Action recently. The Wright Brothers’ tasty combination of Brixham ‘Black Gold’ Cuttlefish Croquettes with Sriracha Mayonnaise was the winning dish of the night at this year’s Meat vs Fish vs Veg where four dishes in each category battled it out both to win dish of the category and, ultimately, dish of the night. Voted the clear winner by more than 500 lovers of fine dining who attended on the night, the dish from the Wright Brothers helped Team Fish ward off intense competition from both Team Meat and Team Veg to win the title as the favourite
ingredient of the night. The winning veg dish was Bistrot Bagatelle’s delicate gnocchi à la Parisienne de Nicolas: homemade Parisian gnocchi, new season asparagus, black truffle sauce and parmesan crisps. The winning meat dish was a braised lamb shoulder with fresh sour cream, black garlic puree and roast artichokes by The Frog Hoxton. Overall, the event helped to raised £8,822 for Hospitality Action, a charity that offers vital assistance to those who work or have worked within UK hospitality and who find themselves in crisis.
Jim O’Brien, director of The Change Group, the luxury hospitality recruiter that organises this annual event, said: “This event is a wonderful opportunity to showcase some of the best fine dining cuisine in London in a relaxed setting while also supporting such a remarkable charity. We are so grateful to all of the restaurants that took part, donating their time, ingredients and endless passion and enthusiasm to this very important cause. Congratulations to the Wright Brothers and Team Fish – here’s to an even bigger and better event next year.”
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Have you given up on your restaurant staff? By Luis De Souza, CEO of NFS Technology Group
Sacked any of your staff recently, or seen them leave? It’s likely you have – the hospitality industry sees an annual turnover of 30%, according the British Hospitality Association. Maybe you got rid of them because they stunk at the job. Or maybe they left because they didn’t like your working environment? This is particularly common with the younger people who make up a high proportion of hospitality staff. But with recruitment now a nightmare, ask yourself this question:
Is this really the time to give up on my staff? Or is it time to have a rethink about how they work together and how the working environment you provide is hitting their productivity and wellbeing? Productivity has historically been low in the hospitality industry – it’s said to run at about a third of the productivity in manufacturing. Luckily, the BHA says that productivity in hospitality and tourism is on the up. It’s been rising since the economic downturn, rising to an estimated Gross Value Added (the productivity measure) of £73bn. That’s almost double what it was in 2008, and the BHA believes it could rise as high as £22bn by 2021, if the industry promotes the right conditions.
So hospitality businesses are going in the right direction with their staff, and getting more in return – but there are still improvements to be made.
Why boosting productivity is hard for restaurants and bars The sheer variety of the UK’s hospitality businesses, the way they operate and the people they employ makes for a tricky mix when it comes to pushing productivity and wellbeing upward.
So here are 6 ways to improve staff productivity and satisfaction in your restaurant. 1. Reduce tedious admin 2. Make time for training 3. Eliminate in-fighting 4. Swap your stick for a carrot 5. Grow your own leaders 6. Beat the cheats 1. Reduce tedious tasks Duplicating head office functions in a restaurant group can drain your resources. It requires people in each location carrying out the same managerial tasks – such as creating operational reports. It’s boring and repetitive work that does not add up to job satisfaction. Restaurant management technology that’s accessible online can remove this need for duplication, with managers able to see data in real-time from any location. The result? Resources can be directed to more necessary areas to keep operations flowing seamlessly – and your staff get to do more meaningful and satisfying work instead. For your serving staff, provide hand-held devices (even tablets or smartphones) that allow orders to be taken at tableside and sent direct to the kitchen. Payment can be taken at tableside, too, so servers spend less time running back and forth and enjoy more valuable time interacting with guests.
2. Make time for training Training has not always been a priority for many roles in the hospitality industry, but as the UK Hospitality Commission points out, that has led to a perception of the work as ‘low-paid, low-skilled.” Investing in your staff so they improve their key skills, such as customer service, pays off directly by making your workers more able, but also helps to create a sense of engagement – a trained worker is a worker who feels valued.
3. Eliminate in-fighting Are your front and back of house staff at loggerheads? It’s a common situation as the kitchen blames the servers for mistakes and vice versa, or as your finance staff criticise others for poor admin. Teamwork is crucial to staff wellbeing and productivity in any business. It creates collaboration and innovation, and colleagues who become friends are happier and less likely to quit. Help your team to bond by providing and environment where clear communication and great workflow remove the ambiguity and human error that cause unpleasantness.
4. Swap your stick for a carrot Don’t leave all the carrots in the kitchen! If you implement a system of monitoring individual staff performance you will be in a great position to hand out the recognition that drives excellence. It will also help you identify areas where extra training is needed to keep everyone up to scratch.
5. Grow your own leaders When recruiting, be sure to seek joiners who display positive attitudes and empathy – they are key skills for the industry and a good base for growing leadership talent.
Hospitality businesses can be guilty of creating immobile hierarchies where staff members have little opportunity to advance. This drives ambitious workers to seek better jobs elsewhere, so try to set in place a clear structure that helps people understand how they can get ahead within your organisation. Once again, training plays an important part – you and your managers should hold regular oneto-one sessions with staff where you look at their performance and discuss the steps that will help them develop.
6. Cheats to beat Employee fraud costs UK businesses more than £40bn a year, and while that’s across all types of companies, hospitality takes quite a chunk of the hit. What’s often not taken into consideration is the detrimental effect cheating has on your team. Suspicion and distrust make for an uncomfortable working environment. Your managers can’t have eyes everywhere all the time, and watching out for staff fraud is an exhausting task – unless you have technology that flags up unusual behaviours. This level of monitoring provides quite a deterrent, and helps builds up a high level of trust within the working environment where everyone can feel confident and comfortable.
Hospitality? It’s a people business, first and foremost. So don’t give up on your staff. Give them a technological helping hand instead, and make recognition, development and training an inherent part of their daily lives. Getting conditions right for your own people means they feel better, take less sick time, stay longer and work harder. It’s good for them, good for you and good for your customers. Result…
* For more information, visit www.nfs-hospitality.com PAGE
LAUNCHES FIRST FULLY ECOFRIENDLY BALLOON STICK FOR PLASTIC FREE BALLOONS An innovative new eco-friendly cardboard balloon holder which replaces the need for unsustainable plastic sticks has been invented by leading printed balloon supplier B-Loony. The company, which is celebrating 40 years in business this year, is the leading supplier of printed balloons for promotional use in the UK and supplies a number of major brands including McDonald’s, Unilever, Tesco, The Restaurant Group, Hollywood Bowl and John Lewis among others. The new cardboard BalloonGrip®, when used together with a natural rubber balloon, makes the product completely eco-friendly as the BalloonGrip® can be recycled and the natural rubber balloon is plastic free and will biodegrade. Andy MacInnes, Commercial Director at B-Loony said: “We understand our responsibility as a business is to ensure that our products are sustainable and do not harm the environment. For that reason, we are continually innovating and evolving and our new cardboard BalloonGrip® is a real step forward. This is the first product on the market anywhere in the world that solves the problem of single use plastic balloon sticks and, together with our natural rubber balloons, they are an eco-friendly alternative for businesses wanting to use balloons as a fun promotional product for events but concerned about the environmental cost of doing so. “As the largest printed balloon supplier in the UK, our clients are some of the most recognised brands in the world, so we are delighted that this product has already been picked up by the leading organisations and we expect to be able to sell it across the UK and overseas in large quantities over the coming months.” The cardboard BalloonGrip® can be custom printed with branding or promotions alongside the balloon itself for added impact.
REWE improves in-store food quality and volume with
Alto-Shaam ovens When REWE, one of Germany’s largest and most prestigious supermarket chains, was looking to improve the quality and volume of food prepared instore, it chose to work with one of the world’s leading commercial cooking equipment manufacturers, Alto-Shaam.
facility convinced REWE to trial the product, a CT Express™ (CTX410E) Combitherm® Combi oven with a smoker option. Since then it has expanded its capabilities with the Alto-Shaam CTP6-10E, a slightly larger combination oven and steamer.
by consuming less energy than competitive models. It can cook with variable steam, convection heat, or a combination of both to roast, steam, bake, or oven-fry. Cooking speeds are increased by as much as 70% compared to conventional cooking methods.
So successful has the relationship been, that it now has more than 600 Alto-Shaam countertop combination ovens in stores throughout Germany and has been able to significantly extend the range of food provided to its customers. It can now deliver a range of delicious and tasty foods from freshly smoked fish at the fish counter through to hot snacks and meals to eat in or take away.
Stephan Otterbach, Gebietsmanager Fisch REWE Südwest, says that the Alto-Shaam equipment delivers a range of benefits: “The food we prepare in the Alto-Shaam ovens proves very popular with our customers and sells well,” he says. “And with the smoker function, we have been able to increase the variety of products available.
A t wo - s p e e d reve rs i n g fa n (ExpressTouch Control only) design provides excellent baking results and prevents excessive water and power consumption. The optional CombiSmoke® smoking technology is fully-integrated and smokes any product, hot or cold, in the smallest footprint available. Each oven accommodates up to five half-size sheet pans or five full-size hotel pans (GN 1/1).
REWE first came across the Alto-Shaam brand at an exhibition seven years ago. A visit to the company’s Bochum office and demonstration
“The quality of the food is always very good, and the speed of service is also very fast,” he continues. “The equipment also has the benefit of being very easy to use. Our employees do not have to know any recipes; they simply put whatever they want cooked or smoked into the oven, push a button, and take it out again when it’s done. It is very efficient and doesn’t require significant training. Almost anyone can use it.” Herr Otterbach also likes the design and customisation available with the equipment: “The oven can be supplied in a range of different colour schemes, and for those that we use front-ofhouse we have chosen a black finish.” The smallest Alto-Shaam combi oven ever built, the CT Express™ Combitherm Oven not only produces high quality food but does so
The Alto-Shaam CTP6-10E similarly uses less energy and less water than competitive models and can accommodate up to seven half‑size sheet pans or seven full-size hotel pans (GN 1/1). Both ovens feature innovative self-cleaning and cool down features, and the latter has a SafeVent™ feature to provide automatic steam venting at the end of the cooking cycle. Stefan Horn of Alto Shaam added: “Our equipment has been designed to deliver the optimum performance and control for any operation seeking to enhance food quality while maximising kitchen space and reducing labour costs.” REWE is Germany’s second largest retail chain.
Liberis funding solution keeps restaurant dream alive
When a newly opened French-English restaurant in Monmouth struggled for funding from its bank, it was a funding solution from Liberis Finance, and hard work from the owners, that saved the day. And now the future looks very bright indeed, with plans to increase the capacity, refurbish the dining room and invest in a new kitchen garden.
Owner Paul Smith had previously worked as a chef in kitchens all over the world. Over the years he became somewhat disillusioned with cooking as he noticed a number of restaurants that were resorting to using sous vide meals that could be microwaved instead of serving fresh cooked food. Changing course, he set up his own building company and worked for Network Rail for 24 years. When his wife Shelley, a professional gardener, suggested embarking on a new business venture in South Wales six years ago, Paul jumped at the chance. The couple renovated a dilapidated outbuilding and began selling imported plants from Holland and serving tea and cakes, calling their new business The Potting Shed. Soon the food side of the business took over and they were serving breakfasts and light lunches. But then, four years ago, the landlord decided not to renew their lease.
Paul and Shelley moved the business into a 19th century barn in nearby Whitchurch. The restaurant’s reputation continued to grow and it began serving Sunday lunches and evening meals such as locallysourced sea bass with lemon and herb butter, and Tournedos Rossini. As a new business, they struggled to find funding from their bank, just at the point that their cashflow was being squeezed with the quieter months ahead. That’s when their landlord suggested talking to Liberis. Through the Liberis Business Cash Advance, £5,000 in funding relieved the immediate cashflow pressure and also gave the couple a budget for some advertising. The advance is linked directly to the business’ customer card transactions; in this case, 15% of each card transaction is automatically taken until the advance amount has been paid. This means the payments are better matched to a company’s cashflow.
“With the Business Cash Advance solution from Liberis we have now part-funded the renovation and expansion of our business. It’s stress and hassle free, completely seamless and it means all our effort and energy can be invested in the restaurant.” Paul and Shelley have big plans for the restaurant. Further funding from Liberis is now part-financing the construction of an Orangery. It will also help to pay for the creation of a kitchen garden where many of the vegetables such as tomatoes, edible flowers and herbs from the menu are grown. “Considering where we started with the business just six years ago, the growth has been fantastic. Once the expansion is completed our turnover will be transformed which will allow us to cater for more people and events. With Liberis as a partner there are very exciting times ahead.”
Decisions, decisions, decisions in the grab and go market Front of house refrigeration with Williams’ wide range of Multidecks Williams claims to offer the most comprehensive collection of chilled grab and go merchandisers on the market. With performance and aesthetics at the forefront of requirements for front of house refrigeration options, Williams’ Gem range of Multidecks adds extensive choices on appliance shape, size, colour and finish. A recent addition to the collection, the G Series, brings a greener dimension to the mix, and Williams has also launched the option of a heated Multideck, called the Scarlet. For a site short on space, the R Series provides the perfect option. This slimline range makes it possible to maximise every inch of retail space available, while not compromising on storage capacity. The smallest model in the range has a footprint of just 960mm wide by 695mm deep, but with three adjustable shelves has a capacity of 201 litres. Despite diminutive dimensions, an eye-catching LED illuminated display combined with a wide selection of colour combinations make the R Series impossible to miss, while syncing perfectly with any decor. A variety of accessories and options is available, including impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves, mirrored panels and illuminated shelves. When it comes to energy efficiency in grab and go merchandisers, the new G Series provides market- leading options. It is the first series of Williams’ multidecks to use a hydrocarbon refrigerant as standard, an addition that reduces energy consumption and has an ultra-low Global Warming Potential and zero Ozone Depletion Potential. All models are available with a choice of thermally efficient self-closing front sliding or hinged glass doors. The doors are double glazed with thermic low emission glass and inert gas for superior thermal efficiency. Grab and go capacity is maximised with the M Series, a range capable of handling the challenges of the busiest periods of the day the largest model in the series offers a capacity of 917 litres. For high volume sites, individual multidecks can be joined together and linked to a remote refrigeration system. The new Scarlet heated Multideck is designed to match the chilled versions, so that it can be suited beside cold units for an attractively coordinated appearance. It uses halogen quartz
lamps to ensure hot items such as pre-cooked pies, pasties and soups are kept safely. The unit has four individually controlled temperature zones, so operators can keep different foods at their ideal hot-hold temperature. The Multidecks are available in a range of colours to suit an individual sites décor and branding. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
40 Dean Stre Italian restaurant in the heart of
This hidden gem on Dean Street has everything to offer and feels very personal, the service matches the food, which for me was 5 star!! 14 PAGE Forty Dean Street
We embarked on a rare London experience, moved away from the chained restaurants and went for an independent restaurant based on family history with a modern insta twist, the starters where exquisite, the prawns where juicy and succulent, cooked with garlic sauce which matched with the barrat and plum tomatoes so it made an excellent start.Â For mains the black squid ink linguine is pasta at its best, it was cooked to perfection mixed with king prawns, crab meat and courgette which really complemented each other mixed with a light garlic oily sauce
In competition the lamb makes a excellent alternative, paired with spinach and hint of sweet potatoes and garlic! The lamb is cooked to your liking and the staff are happy to accommodate this, they are very happy to accommodate any request you have as a guest you feel like part of the family. I recommend the Tiramisu, its home-made and very authentic not your run of the mill frozen rubbish, this dessert is made with love and care. Now the real surprise is the panna cotta - served confidently and well received, my wife choose this on the waiter’s recommendation and the knowledge the staff have on all of their food is second to none and can answer any queries.
The wine partnered our choice of food delightfully, which we really enjoyed and at the the end of our meal we had a limonchello just to finish off probably one of best ever Italian restaurant experiences! This restaurant has the right balance, great lighting, space, alfresco feel, honest priced wine list and excellently produced dishes! Don’t be fooled, there’s plenty intriguing about 40 Dean Street. Well worth a visit when you’re in the city!
To book your table at Soho’s 40 Dean street, please click here - www.fortydeanstreet.com Forty Dean Street PAGE 15
Select the right coffee machine
- and savour the sweet taste of success By Peter Atmore, head of global sales at multi-award winning espresso machine manufacturer, Fracino
Increasingly discerning consumers expect restaurants to serve up great coffee which is why delivering a consistently top quality drink and experience is vital for your customer retention and profit margins. As the UK’s only manufacturer of traditional espresso machines supplying independents and global brands, we always advise ensuring that the machine is reliable, ‘fit for purpose’ and fits comfortably in the available space.
in a satin or matt finish complement and enrich your ambiance’s design and creativity - providing the finishing touch to reflect its individuality. The bespoke finish Romano luxury range can be finished in a palette of stunning finishes including polished copper and may even feature a bespoke logo in the illuminated rear panel.
Flying the British flag A champion of British manufacturing, Fracino proudly displays the Made in Britain marque on every machine that leaves the factory - and always recommends buying British. Operating one the world’s most advanced and efficient espresso equipment manufacturing facilities, our 45,000 sq ft production floor has been revolutionised through a multi-million pound investment programme and the majority of components are fabricated in-house.
Selecting your machine Fracino’s award-winning espresso machines combine award-winning style, elegance and technology. Designed to transform the purely functional into an enviable work of art, the Romano traditional espresso machine elegantly combines classic curves and modern styling with contemporary, premium quality materials and close attention to detail. Fusing style and award-winning technology and available with 2 and 3 groups, it boasts a mirror finish and its lustrous colours draw out the beauty of the highly polished stainless steel. An extensive range of dramatic solid colours
Work of art with lustrous colours: Fracino’s Romano.
Cutting-edge technology With accuracy and consistency of drinks produced being a key criteria for venues, Fracino’s Romano P.I.D is designed for restaurants which aspire for their baristas to consistently create the highest quality drinks. Integrating cutting-edge technology for precise temperature control and pinsharp timing, most features are controlled by a simple and easy to use LCD display mounted on the front panel. Available with 2 or 3 groups, finishes include gloss white, burgundy, black, stainless steel, with all versions featuring an illuminated back panel. Each group has its own individual, electronically controlled PID boiler, with hot water and steam provided by a large 14 or 20 litre boiler.
Built to last: Velocino2 with milk fridge. Precision technology fusing modern design: Fracino’s P.I.D.
High quality and affordable The Bambino 1 or 2 group espresso coffee machine with semi-automatic or electronic options provides exceptional value and bespoke branding. Each machine has a hot water valve and single steam valve with a stainless steel steam tube for frothing and steaming milk. With a large boiler and efficient heating element, every Bambino is hand built using only the finest stainless steel, copper and lead-free brass - ensuring a long and robust user life. All working surfaces, steam and hot water tubes are manufactured in stainless steel with the side panels finished in an attractive metallic anthracite colour - or as an optional extra, polished stainless steel for a luxury finish.
Dual Fuel machines A pioneer of Dual Fuel machines, Fracino’s gas machines are the most powerful in the world – and our growing portfolio of customers are maximising the booming and lucrative mobile coffee market. Venues seeking to serve coffee away from a mains water and electrical supply are recommended to use models that can operate on LPG gas and a 12v battery to fulfil their requirements. Our 1, 2 & 3 group Contempo and Retro coffee machines are in the Dual Fuel model range, giving customers the option to use LPG & a 12v battery or 240v mains electricity. Providing unrivalled flexibility and mobility while retaining high volume output, their high-powered stainless steel gas burners provide the equivalent power of their electric counterparts, ensuring maximum performance during busy serving periods.
Bambino: Exceptional value and bespoke branding.
Minimal barista training The Velocino2 is an innovative, unique ‘hybrid’ 2 group espresso machine which combines the reliability of a traditional machine with the ease of use of a fully automatic system. Built to last for high volume restaurants with high staff turnover, minimal barista training is required. Users can produce two individual drinks at the same time and a ‘Go Large’ option gives them the choice of these also being two different sizes of drink. Ensuring consistent, fresh, premium quality drinks - no matter how inexperienced the operator - the simplicity of the control panel includes a colour-coded system with basic instructions, tactile switches and high intensity LED indicator lights.
Unrivalled flexibility and mobility: Fracino’s 3 group Dual Fuel Retro machine.
Contact Fracino at firstname.lastname@example.org or 0121 328 5757
The Problems Caused by Fats, Oils, Grease & Inefficient Grease Management Technology from the late 1800s!!! Grease Interceptors suffer from the dual problem of twin contaminant layers comprising FOGs and Organic Contaminants separated by a layer of oxygen depleted water giving rise to anaerobic conditions. Most grease traps are undersized. It is estimated that > 55% of the entrained FOGs will simply pass through the grease trap to cause problems down-stream.
In accordance with the European Standard EN 1825 for Grease Management Systems passive grease traps should be pumped at least once monthly and preferably every two weeks. A costly recurring expense for an inefficient process that does not eliminate problems downstream.
Dosing systems don’t work ! According to research carried out at the request of the USA Navy (Proceedings of the International Society for Bioremediation, QUB) advised that Pseudomonas aeruginosa ,which adversely affects human and aquatic health and was responsible for the tragic deaths of babies in the Royal Victoria Hospital, Belfast, has been found to be effective in emulsifying, by means of producing bio surfactants, an average of 74.8% of animal fats. For further information, please visit: www.EPAS-Ltd.com/DosingSystems
False Claims Made By Mechanical Grease Traps or GRU’s! Mechanical Grease Traps or GRU’s (Grease Removal Units) are small passive traps fitted with an internal heating element and one or more rotating discs or ball valve arrangements to remove the retained FOGs. These units have very limited retention capacities. They are not effective at dealing with animal fats, which quickly congeal and block the transfer trough so rendering such units inoperative. Wholly dependant upon sustained kitchen porter maintenance which is rare, anaerobic conditions tend to prevail and the bulk of FOG contaminants pass through to cause drainage problems. Siphoning and smoke/fire related incidents are recurring issues.
Environmental Products & Services Ltd (EPAS) In addition to our Stockport, Manchester factory, the Company has recently acquired new factory premises to accommodate increased production demand and to accommodate an R&D facility and Laboratory. The factory is situated in Carnbane Industrial Estate which is Newry’s main industrial area, ideally located adjacent to the Dublin Belfast motorway. We export 96% of our products outside of Northern Ireland to the rest of the world. We spend 10% of our turnover on R&D, innovating and delivering cost effective solutions, and new products to assist our distributors to meet their customers needs and grow their business profitably.
How GreaseShield® works GreaseShield® removes and dewaters organic solid matter (by means of a Pre Filter or FilterShield® and optional internal Automatic Solids Removal / Transfer system) that is typically entrained in the effluent preventing anaerobic foul smelling conditions brought about by biological activity, depleting dissolved oxygen present in the effluent. GreaseShield® is a Pro-Active Mechanical Grease Trap that operates in real time, removing food wastes. A patented design of 7 x co-operating baffles, a reverse flow configuration and recirculation of grey effluent using waste thermal energy to remove emulsified FOGs for recycling and safe disposal, via a semi submersed rotating FOG drum, having oleophilic and hydrophobic properties, which is then wiped by a silicone wiper blade, with anti friction properties, results in the ‘Best Grease Trap in the World’.
Exporting to 29 countries we are proud to have among our esteemed clients, national and multinational companies. We could not have done it without you.
Police Rehabilitation Centre
THANK YOU! ROTI CHAI I N D I A N S T R E E T K I TC H E N
& DINING ROOM
Restaurant and Nightclub
barons pub company ltd
FROM BOMBAY WITH LOVE
Edgbaston Village: Birmingham’s rising gastro haven With rich heritage, period character property and an abundance of green open space, Edgbaston is a renowned area of Birmingham. Following a masterplan to create a new urban village in the heart of this suburb, ‘Edgbaston Village’ is now a vibrant leisure and lifestyle destination. Progressive property investment and development company, Calthorpe Estates, which manages the familyowned mixed-use estate, has helped attract award-winning, independent restaurants to the area. How has Edgbaston Village developed into the thriving community evident today and a must-visit destination for foodies? Let’s discover. Then and now In 2014, Calthorpe Estates developed a vision to create a village centre in the heart of leafy Edgbaston. In order to shape ‘Edgbaston Village’ into a premier retail and leisure destination, the property company delivered new public realm space, car parking facilities and quality units to attract independent and niche businesses, and create an attractive location with a balanced and interesting mix of occupiers. Fast forward to 2019, and Edgbaston Village is a growing leisure and lifestyle destination filled with award-winning eateries, shops and bars. Most notable is fine dining restaurant, Simpsons. Longestablished on the Calthorpe Estates since 2003, it was the one of the first restaurants in Birmingham to be awarded a Michelin star and has retained this ever since. Luke Tipping, Executive Chef and Director at Simpsons Restaurant, said: “We moved to Edgbaston at a time when Birmingham was just coming of age. The city didn’t really have a reputation for its food, let alone fine dining, and we felt that Birmingham was ready for a Michelin starred restaurant. At the
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time, moving our restaurant from Kenilworth to Birmingham was a brilliant opportunity, allowing us to branch out into a bigger city, gain greater exposure, and with it, opportunity for customers to enjoy a fine dining experience.” Since Simpsons moved onto the Calthorpe Estate, a number of wellrenowned independent and awardwinning restaurants have opened their doors in the area. From SouthEast Asian-inspired Blue Piano and gastro pub The High Field, to Italian deli Laghi’s Deli, award-winning afternoon tea and cocktail specialists The Edgbaston and Spanish tapas restaurant El Borracho de Oro, Edgbaston Village now offers a sea of international flavours and dining experiences, attracting foodies from across the region.
In good company In the last year there has been a string of successful awards secured by neighbouring independent food establishments. Family-run deli, Laghi’s Deli, which opened in August 2017 and is one of the newest establishments within the Village, has already secured significant respect in the region after winning Best Restaurant at the Birmingham Awards 2018. Meanwhile, Spanish tapas restaurant, El Borracho de Oro won Best Spanish Restaurant at the Midlands Food, Drink & Hospitality Awards 2018, for a second successive year. El Borracho de Oro owner, Emma Yufera-Ruiz, explains why she initially chose to set-up in Edgbaston almost four years ago: “I’ve had an affiliation with Edgbaston ever since I moved to Birmingham in 2006. I knew I wanted to be part of this community and the dream has always been to open a restaurant here especially after having worked at Simpsons for a brief time during my twenties.” The arrival of new retailers has also helped to boost the local area and attract new people, positively contributing to the vibrant atmosphere within the Village. Emma believes that the mix of outlets nearby, which include high-end
furniture and home furnishings retailers such as OKA and Neptune, has helped to encourage more customers to visit the restaurant. Loki Wine, one of Birmingham’s most awarded wine merchants, recently opened near El Borracho de Oro, in a move which Emma feels has mutually benefited both businesses: “Since Loki opened, we’ve started to share more customers – people might go there for a drink first and then come here afterwards for a meal. We also benefit from our immediate neighbours; I regularly serve people who have visited the hair salon next door or employees from the architect business above. There are also key dates in the calendar year where we are inundated with families, such as end of term for the nearby schools or the Edgbaston Christmas Lights Switch On.” Supporting independents Like many restaurant owners, location was hugely important for Laghi’s Deli – an independent Italian restaurant. Luca Laghi, explains: “When I arrived in Birmingham, I knew it was the perfect venue for our first UK venture as a family – a big developing city, buzzing atmosphere and great opportunities.” After visiting a number of units within the city centre, the entrepreneur set his sights on Edgbaston Village: “I was very grateful to the Calthorpe Estates team, who gave me the chance to be independent in such a fantastic position, especially given that many units in the centre of Birmingham would only accept chain businesses.
“Our restaurant is in an ideal location for the service we provide, catering to such a huge variety of customers. We are able to attract commuters walking to and from Five Ways train station and employees venturing out for lunch, in addition to residents and students living nearby.” The future looks bright Edgbaston is highlighted as an important location for future investment, reflecting its proximity to the city centre and its attractive, historic character. 2021 will see the arrival of the Midland Metro tram, which will further boost the area and surrounding businesses. The Metro will allow people in the city to easily and conveniently venture out to Edgbaston Village and enjoy an extra glass of wine or a cocktail. Given recent development and improvements to infrastructure, there is clearly demand to join this booming community. With the opening of over 30 new establishments, the vision for Edgbaston Village is really taking shape. Furthermore, with restaurants like Simpsons, El Borracho de Oro and Laghi’s Deli, along with the award-winning The Edgbaston, The High Field, The Physician, Blue Piano and Loki Wines, as well as retail stores such as OKA and Neptune, they have helped support the transformation of this community into a must-visit destination. For more information about leisure and retail space opportunities on the Calthorpe Estate visit www.calthorpe.co.uk or for further details about Edgbaston Village visit www.edgbastonvillage.co.uk
Edgbaston Village PAGE 21
Soft serve goes high end at Hide Acclaimed restaurant by Ollie Dabbous makes soft serve ice cream a key part of its offering Since launching in 2018 Hide has quickly established a reputation as one of the best restaurants in London, being awarded a Michelin star within its first year. The brainchild of acclaimed chef Ollie Dabbous, and elite wine merchants Hedonism Wines, it combines a playful aesthetic across both the menu and the design of the building. The ground floor operates all day, serving breakfast, lunch, dinner and afternoon tea, while the top floor serves a tasting menu and set lunch. The basement offers quality cocktails and private dining. Designed in collaboration with Humble Arnold Associates, Hide provides a dramatic yet welcoming environment for diners. “We’re aiming to create an atmosphere that could be summed up as understated theatricality,” says Ollie. “We’re
trying to challenge all the assumptions about high-end dining, and how it’s done. Working with Humble Arnold was a revelation, they were able to take our vision and make it real.” As part of this approach Ollie decided that they would serve homemade soft serve ice cream as an option for their dessert menu. “It seems like a strange match for a fine dining restaurant at first, but really it’s the perfect combination,” says Ollie. “There’s nothing better than freshly made ice cream, and everyone loves soft serve. There’s nothing stopping you from using high quality ingredients in a soft serve machine, and it lets us be really creative with our menu.”
Ollie chose two Taylor C723 twin gravity fed machines, as well as a Frigomat pasteuriser, from Taylor UK. “I’d been keeping my eyes open whenever I was at the seaside and I kept seeing their name, so I reached out and a few weeks later I was testing the machines at their demonstration kitchen!” This is a key part of the Taylor UK experience, making sure customers get real hands-on experience, ensuring that they know exactly what they will be working with and what it can do. “Seeing the machines in action was hugely important,” says Ollie. “They’re big investments so it was important to ensure we were getting the right equipment.”
Another key part of the service Taylor UK can provide is pre-programming and operator training on the machines, depending on each location’s requirements. “The machines were delivered here ready to go, with our configuration already set in them,” says Ollie. “Getting a restaurant up and running can be pretty hectic so anything that saved us time was a godsend! We also needed it to be easy to operate so less experienced staff can prepare the ice cream to the high standards we require.” The flexibility of this setup allows Ollie to experiment with different flavours very easily. “It’s nice to keep things fresh, and we’ve been changing the flavours with the seasons,” says Ollie. “Trying out new flavours is very easy with the pasteuriser, and it can even make sorbet and gelato, too.”
The ice cream machine is also simple to maintain and clean. “It’s advanced technology, but once you know what you’re doing it’s simple enough to keep it in top condition,” says Ollie. “The training and support we’ve got from Taylor UK has been exceptional in that regard, too, they made sure we knew what we were doing throughout the process. “We’ve been thrilled with the reaction from the customers,” says Ollie. “It’s definitely not the kind of thing you expect from a fine dining establishment, but the feedback we’re getting helps to confirm that we’re on the right track.”
Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the exclusive distributor of the Taylor, Frigomat, Prática and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment. Taylor UK distributes nationwide and has over 45 years experience in sales, product development, distribution, service and aftercare specific to the UK marketplace. For more information and details of local stockists, freephone Taylor UK on 0800 838 896, email email@example.com or visit www.taylor-company.co.uk
How Your Restaurant Can Drive Profits with a CRM System A Restaurant CRM system is like a guest database on steroids. It can help you effectively manage the critical guest data that makes personalised service and marketing possible, making guests feel special and brings them back time and time again.
best customers. And the foundation of CRM is a restaurant guest database. CRM systems are designed to help you maintain your relationships with guests over time, so they return frequently and spend more. The potential impact to your business is immense. In fact, increasing your repeat guest rate by just 5% can boost profits upwards of 95%*. CRM systems can have a variety of features, including those that enable operators to:
Today, nearly 70% of restaurant diners are one and done. They come, they dine, and they never return.
Collect and store personal guest information like name, email, phone number, address, birthday, anniversary, company, title, allergies, dietary restrictions and more.
Track visit and order history on guest profiles, including dates of previous visits and item level visibility into past purchases.
Send targeted email messages and offers to guests based on their personal preferences.
Track email performance metrics, such as who read what email and whether they made a reservation or booked an experience as a result.
That leaves 30% of diners driving the biggest profit margins for operators. That’s a lot of pressure on a small part of the pie. But there’s a silver lining here. Armed with a strong marketing strategy and the right tech tools, restaurant operators can flip that equation on its head. That’s where a Restaurant CRM comes in to play.
BUT WHAT IS A RESTAURANT CRM SYSTEM AND HOW CAN IT HELP YOU? CRM is a category of software that stands for Client Relationship Management. It may also help to think of CRM as Customer Retention Marketing because that’s what the best CRM systems help you do -execute marketing campaigns that help retain your
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Though there are many more features that may be available, it’s important that your restaurant CRM does the basics well. This means giving you easy access to guest profiles so you can use the data in-service and for marketing campaigns. Here are some examples:
In-Service • • • • •
Recommend wine based on past preferences or orders Put a candle in a dessert order if you know a guest’s birthday is coming up Seat a regular with their favorite server Let a table linger if they have a history of postdinner drinks Seat guests in their favorite spot based on their preference for table type, noise level or temperature
WHAT CRM OPTIONS ARE AVAILABLE?
Yes, these things are all possible without a technology solution. However, you’d need to have the impossible: a front-of-house team who has memorized the preferences of every guest and never quits! 2)
Invite all guests that order craft beer to an Oktoberfest event
Send a birthday note to all guests celebrating a birthday in a given month
Reach out to guests who booked a private party with a special offer to book another event
Announce a new allergyfriendly menu item to guests with dietary restrictions Invite guests who have visited 3x to dine at a private chef’s table
Marketing options are endless but they need to be relevant for your concept. Most importantly, they all rely on data that is easily accessible to you when you need it. This is the value a CRM system provides and the only way to achieve personalisation at scale.
For most restaurant technology, the search begins with a very basic question: Build or Buy. From our perspective, for restaurants, the answer is definitely buy. CRM systems can offer sophisticated features that would require a big investment to accomplish, including time, money and people. Technology companies have already made these investments and benefit from learning from the thousands of companies that use them.
SO WHAT OPTION DOES THAT LEAVE? A Restaurant CRM system built specifically for the needs of a hospitality business. Every industry is different, and the hospitality industry stands apart with the importance of personal relationships front and center and crucial to a businesses’ success.
Important Questions to Consider When Evaluating a CRM System: •
What is the process for cleansing and importing my existing database?
Can I easily export data from the system?
Is there any limit to the size of my database?
Hungry for more? Learn how Inception Group increased online bookings by 20% and captured data on all these guests. Read their story here.
Are there any customization fields or tags for profiles?
Does the system offer embedded email capabilities or integrate with a third party email system?
Does the CRM integrate with my restaurant reservation system so profiles can be leveraged in-service?
Does the CRM integrate with my POS system so that purchase history can be recorded on each profile?
Is the system fully GDPRcompliant?
SevenRooms is the leading restaurant CRM system built exclusively for the hospitality industry, enabling operators to own their guest data, cultivate personalised relationships and deliver exceptional experiences at scale. Interested in a CRM system for your restaurant? Schedule your demo of SevenRooms today.
“SevenRooms is a sophisticated system that makes me very happy. We can access all of our venues because they’re operating on the same systems. When someone walks in - it’s so clearly marked who they are - are they a celebrity? What is their spend history? What are their preferences?” Alice Wilson Head of Reservations & Membership
Reservation & Booking Software PAGE 25
Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your reservations partner.
mobile app 24/7 commission-free bookings One-click payment card pre-authorisation, ďŹ‚exible rate plans and cancelation policies
seven days a week
“Natasha’s law” welcome to end allergen confusion that puts customers at risk A new law that will require food businesses to include full ingredients labelling on pre-packaged foods for direct sale (PPDS) will put a welcome end to the current confusion around food allergen labelling. And Navitas, the food safety experts believe that most food service businesses should be able to comply with the new legislation well in advance of the two-year implementation period designed to give businesses time to adapt to the changes. Research previously conducted by Navitas has highlighted how current food allergen labelling regulations put customers at risk. It found that almost half (48%) of those who said they look for allergen information when eating out were not fully aware of the different labelling regulations around food freshly prepped and packaged in a food outlet for direct sale (PPDS) and food pre-packed offsite. While 52% of people who look for allergen information do understand the different allergen labelling regulations, 23% thought that the labelling regulations were the same and 25% were unsure whether the rules differed. The new law – which comes after the death of Natasha EdnanLaperouse who had a fatal allergic reaction and a subsequent Food Standards Agency consultation – will come into force in England and Northern Ireland by summer 2021. Ben Gardner, CEO of Navitas Group comments: “Many foodservice businesses are being proactive and are already getting to grips with allergen
management in their kitchens. Others are concerned about complying with full ingredient labelling and the costs involved. However, becoming compliant is straightforward and not prohibitively expensive even for smaller businesses. For a standalone allergen labelling solution, we’re talking about far less than the cost of a cup of coffee a day. He adds: “Implementing an a ll e r g e n l a b e ll i n g s y s t e m including training takes a matter of hours and our customers find they are full up to speed with it in just a day. So compliance is actually easier and cheaper than most people think.” Navitas can support restaurants with a food allergen and date labelling printer and software solution. This prints bespoke labels with specific information on the allergens present, together with the date and time the food item was prepared. Navitas software keeps a record of all label information and the details of the staff member who produced it, along with a date/time stamp ensuring transparency, traceability and accountability.
Navitas also offers allergy awareness training on foods that that may trigger allergic reactions and the precautions to take to guarantee customers avoid these. 28 PAGE
DIGITAL FOOD SAFETY SOFTWARE AND HARDWARE
Affordable + Safe + Compliant Our very own home-made innovative digital food safety management solution for your food temperature checks, appliance temperature monitoring & alerts, cleaning checklists & schedules and goods in. We also have a fully traceable food labelling solution. Multi-site view and management on one platform, accessible from anywhere, at any time. How can the Navitas Digital Food Safety Management System benefit you? SAVE TIME
ELIMINATE HUMAN ERROR
IMPROVE STAFF RETENTION
“When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone. Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.”
Senior Partner - Operations
BOOK AN ONLINE DEMO WITH OUR firstname.lastname@example.org OR CALL ON 0808 164 3773
HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.
The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:
• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer
There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.
Call to arrange a demonstration on 01895 272236, or email email@example.com 32 PAGE
NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!
Cook Chamber Close-Up
Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: firstname.lastname@example.org also works! PAGE
JÄGERMEISTER’S MEISTER HUNTER COMPETITION
RETURNS FOR ITS SECOND YEAR
The UK’s favourite liqueur, Jägermeister had today announced that its Meister Hunter competition is set to return for its second year, in its search for the nation’s next champion. Competitors will again be personally invited to compete in the competition, however this year, there will also be a wildcard available per region whereby any bartender nationwide can also enter, with one from each region being selected to compete at the semi-final heats. The Jägermeister Meister Hunter competition welcomes entries throughout the UK with regional heats planned to take place in London, Birmingham, Leeds and Edinburgh with successful semi-finalists invited to compete at their closest location. The 2019 winner will be awarded £3,000, become a member of the brand’s exclusive Hubertus Circle, and will enjoy a bespoke PR programme to raise their profile. £1,000 and £500 will also be awarded to the second and third place winners respectively. Designed to challenge creativity, agility, skill, and depth of flavour and industry knowledge, the competition celebrates the versatility of Jägermeister and UK cocktail culture. UK Brand Ambassador, Florian Beuren will again spearhead the challenge and has identified a range of categories for bartenders to explore as part of their entries, including eggs, garden, herbs, beer, sodas, jams, orchard fruits and teas. This list represents current trendleading flavours and just a short list of taste profiles that can complement and amplify the 56 different herbs, blossoms, roots and fruits from all over the world used to create Jägermeister.
To enter, bartenders are challenged to create a serve comprising minimum 25ml Jägermeister or Jägermeister Manifest, two items from the following categories: eggs, garden, herbs, beer, sodas, jams, orchard fruits or teas, a citrus or sugar part and an additional spirit of their choosing. The serve should be sent to Marketing@Jaegermeister.co.uk, accompanied by a picture, a name and a method. A panel of Jägermeister judges will consider all entries and announce the top ten competitors through to each semi-final heat in July. Florian Beuren commented: “We’re really excited to bring the Meister Hunter competition back for its second year. Last year was such a success, with the competition attracting entries far and wide of an incredible calibre from the UK’s best in bartending. We’ve looked at each touchpoint throughout the competition process for 2019 to elevate and create an even richer experience for all bartenders whether they go on to win or not, adding training elements and building the competition as a more significant platform to showcase their own skill and creativity. The addition of a wildcard for each region means we can also open this opportunity up to a wider range of bartenders so I’m really looking forward to seeing the entries come in and moving through to the next stages.”
Jägermeister Meister Hunter entries will be accepted until 1st July with the semifinalists from each region including the wild cards announced on 15th July. 34 PAGE Drinks & Spirits
BACARDÍ® RUM LAUNCHES COCONUT FLAVOUR IN THE UK BACARDÍ Coconut will be available exclusively at Asda from 20th June BACARDÍ®, the world’s most awarded rum, today announces the launch of BACARDÍ Coconut, a white rum infused with coconut flavours that aims to transport rum fans to a tropical paradise on first sip. Arriving just in time for summer, the spirit’s intense yet distinctive taste of fresh coconut carries a rich aroma that is synonymous with the classic island vibe of BACARDÍ. BACARDÍ Coconut is best enjoyed with a tropical mixer like pineapple juice or used in a cocktail such as Piña Colada, one of the Top 3 most popular drank-at-home cocktails1 that has been reinterpreted by top bars year after year. The introduction of BACARDÍ Coconut to the market, following the launch of BACARDÍ Spiced earlier this year and BACARDÍ Ginger in 2018, comes as the global demand for flavoured rums continues to rise. “Sales in the rum category are an all-time high, having surpassed the £1 billion mark in last year2, and this has been largely led by the flavoured rum segment” says Tine Van Nevel, Brand Director – Europe, for BACARDÍ Rum. “The response to our previous flavoured rums has been overwhelmingly positive and we are certain that BACARDÍ Coconut will be a welcome addition to the ever-growing Carta portfolio.” BACARDÍ Coconut has been crafted by the Maestros de Ron, who shape and craft all the products in the BACARDÍ portfolio using their sense of sight, taste and smell, to ensure the quality of the spirit meets BACARDÍ standards. The brand’s Maestros de Ron are carefully chosen and trained under the stewardship of seven generations of rum-making expertise. As one of the oldest and most respected rum brands in the world, BACARDÍ has more than 157 years of history and heritage. For the family-owned brand, rum is more than about business, it’s personal, with a family name proudly displayed on every bottle. This is exemplified through generations of expert craftsmanship and authenticity. BACARDÍ Coconut 70cl is available exclusively at Asda from 20th June at RRP £16. For more information on BACARDÍ rum and cocktail recipes, visit www.BACARDI.com 1 Source: CGA Mixed Drinks report, April-2017; Kantar Thought Leadership, Feb’17 2 Source: WSTA 2019
Drinks & Spirits PAGE 35
Visitors of the Royal Academy’s 251st Summer Exhibition (10 June – 12 August 2019), will as always be treated to art in all its varieties, colours and flavours. This year however, the creativity doesn’t end in the exhibition space as Peyton and Byrne launches its new ginfocused cocktail menu, extending the choice of tastes to reflect this iconic London event. Three quintessentially British drink brands, British Cassis, Fishers gin and The London Essence Company, have collaborated to create a trio of drinks that mix English summertime ingredients into new flavours for the season. The result is a unique and elegant choice of cocktails to round off the exhibition experience. The RA G&T is ideal for fans of fruity and woody combinations, as Fishers gin is paired with London Essence Company grapefruit &
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rosemary tonic. Crisp and subtly spicy The RA Pink ties Fishers gin with London Essence Company rhubarb & cardamom soda and fresh lime. The Cassis G&T brings together the rich blackcurrant flavours of British Cassis with the coastal aromas of Fishers gin, the sweet citrus notes of London Essence tonic and fresh mint. The RA says “What better way to enjoy the Summer Exhibition than with a cocktail that combines creativity, passion and artistry. We’re pleased to work with three drinks partners to bring a unique summer tasting experience to our visitors”. After enjoying the Summer Exhibition, visitors will be able to relax with their G&Ts of choice at the two gin bars, the Courtyard Café and the Shenkman Bar, next to The Keepers House, which are all in the admission-free part of the exhibition.
A COCKTAIL HAT-TRICK SEES IN THE RA SUMMER EXHIBITION British Cassis, Fishers gin and The London Essence Company team up for a summer of British gin cocktails The bars will be open seven days a week 11am-5.30pm daily and Fridays until 10pm. Royal Academy of Arts, Burlington House, Piccadilly, London W1J 0BD www.royalacademy.org.uk
Please Drink Responsibly
At the heart of hospitality
Thousands of enthused hoteliers, restaurateurs, chefs and sommeliers are set to return to Olympia London on 30th September – 2nd October to celebrate the hospitality industry’s major achievements, award some of its rising stars, and talk about upcoming trends at the unrivaled market-leading event, The Restaurant Show. Featuring both Bar & Pub and Catering Equipment Expo, this year will see its 31st show grow even more diverse with the exciting addition of the most prestigious gastronomic competition in the world.
Trends to look out for The Restaurant Show is set to highlight some of the key trends influencing the marketplace today including healthier food, storytelling, convenience and restaurant interiors. Tom Kerridge, Chef Patron, The Hand and Flowers is a regular visitor to The Restaurant Show, “This is where the industry is at its best at trade shows like this where there’s so many things to do so many new things being shown and lots of great chefs cooking. The Restaurant Show, if you are in the industry, is a must attend event… and, on top of that, you have really interesting talks by relevant people in the industry that cover so many different sectors and topics.”
Celebrating our rising stars It wouldn’t be The Restaurant Show without the heat and intensity of The Competition Theatre which will for the first time play UK host to the most prestigious gastronomic competition in the world; Bocuse d’Or. Often claimed as the toughest culinary challenge any chef can undertake, five chefs and their chosen commis will have the opportunity to compete for a place in the Bocuse d’Or European selection in Estonia in June 2020. Running alongside the prestigious competition will be The Craft Guild’s National and Young Chef of the Year competitions as well as the ever competitive The Kikkoman Masters, and Junior, Apprentice and Senior Compass Chef of the Year, making it one of the most exciting competition theatres the past 30 years has seen.
Rated excellent by visitors Filling Olympia London with mouthwatering smells, fascinating displays, and the most innovative products you’ll find on the market today will be the 350+ suppliers who are eager to impress the thousands of visitors making their way through the aisles each day. Last year, over 75% of visitors rated The Restaurant Show’s exhibition as ‘excellent’ for finding new products and services. As a reader of Restaurant Update, whether you want to learn, network, find inspiration or catch up with colleagues and friends, you’re invited to register for your free badge today.
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Pictured: Hygiena’s EnSURE™ Touch Monitoring System.
Hygiena announces new EnSURE™ Touch Monitoring System Instrument provides easier controls, improved data handling, links to intuitive software Hygiena, a Warburg Pincus portfolio company specializing in rapid microbial detection, monitoring, and identification solutions, introduced the new EnSURE™ Touch Monitoring System. The EnSURE Touch is a next-generation monitoring system that collects, analyzes and reports data from multiple quality tests such as ATP, microorganisms, and enzymes, providing necessary data for audit and risk management.
“We are excited about introducing the next generation of convenient, accurate testing for possible contamination,” said Steven Nason, CEO of Hygiena. “The EnSURE Touch is the result of new, advanced research and engineering, and incorporates the superior chemistry and ability of our previous instruments with today’s data management and hand-held technology.”
The EnSURE Touch features the superior chemistry, sensitivity, and reliability enjoyed by Hygiena customers and incorporates innovative design and functionality upgrades including:
The EnSURE Touch is designed with its users in mind. Incorporating key design features and customization options, it is easily setup for industries like food and beverage manufacturing, healthcare, food service, hospitality, and many more. The EnSURE Touch is accompanied by the latest version of Hygiena’s SureTrend Data Analysis Software, SureTrend Cloud. The updated software is available in cloud-based or desktop formats and enables users to monitor, track, and trend testing results across one or multiple facilities, schedule automatic reports, and easily configure one or hundreds of monitoring systems from a single SureTrend account.
• Responsive 5” shatter-proof touch screen that works while wearing gloves. • Re-designed user interface that functions like a smartphone and configures to fit any facility or network of facilities. • Wi-Fi capabilities and wireless sync technology for secure data transfer to new cloud-based software. • Collection and storage of important testing data such as room number, line name, cleaner used, and more. • Training remote teams with builtin screen sharing technology.
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To find out more about the EnSURE™ Touch Monitoring System, please click here.
A clean and hygienic environment will no doubt have a positive impact on customer perception and where they choose to eat – however looking clean is only half the challenge. Food hygiene ratings have become very important to customers as awareness of the ratings has grown and operators risk losing customers based purely on their scores. Operators looking to improve their hygiene levels need to look at how food is handled during preparation, cooking, cooling, re-heating and storing. One way to do this is to swap clumsy, unhygienic cardboard cutterboxes for a Wrapmaster – the professional cling film and foil dispensing kit that can help streamline working standards and introduce a higher standard of preparation and storage. Using professional equipment for a professional kitchen can help minimise harmful bacteria and food contamination, as well as keep a clean and tidy kitchen space. Wrapmaster dispensers offer three key benefits versus cutter boxes, they’re hygienic, safe to use and dishwasher safe – all with the added bonus of coming with dishwasher-proof food hygiene stickers to aid chefs and help prevent cross-contamination. Only working with genuine Wrapmaster 45cm refills, the new Wrapmaster 4500 delivers a perfect cut every time with effortless dispensing of film, foil and baking parchment. Being light, the dispenser is portable and easy to carry; it’s also dishwasher safe, making it easy to clean and sanitise. With the added bonus of less material ending up in the bin, Wrapmaster is also proven to deliver a significant cost saving of 20%**. Adrian Brown, Managing Director, Cofresco Foodservice www.wrapmaster.global **ISS trial. 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box.
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Temperature measurement made easy
Infrared thermometers may seem like they have limitations however, they really are very useful and are ideal for taking surface temperature measurements without ever having to touch the object you’re measuring. This can be advantageous when it’s impractical to insert a probe into the item being measured or if the surface is just out of reach. Combining the advanced technology of two ETI designed and manufactured products (the RayTemp 2 Plus infrared thermometer and the Thermapen Professional digital probe thermometer), the Thermapen IR offers the convenience of two instruments in one compact unit. Infrared thermometers are fantastic tools for quickly measuring surface temperatures. To utilise the infrared function, simply aim the infrared
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with the Thermapen IR infrared thermometer with foldaway probe.
thermometer at the target and press the scan button to display the surface temperature. The Thermapen IR thermometer features a max/min temperature function accessed via the mode button (IR only). The distance to target ratio is 5:1, therefore the thermometer should be positioned as close to the target as possible. The default emissivity is 0.95 but can be adjusted between 0.1 and 1.0, if required via the mode button. Alternatively, it is possible to take liquid or semi-solid product temperatures using the reduced tip, stainless steel penetration probe (Ø3.3 x 110 mm). The probe conveniently folds back through 180° into the side of the instrument when not in use. Housed in a robust ABS case containing ‘Biomaster’ additive which reduces
bacterial growth, the Thermapen IR incorporates a motion sensing sleep mode (penetration probe only) which automatically turns the instrument on/off when set down or picked up, maximising battery life. Each Thermapen IR is supplied with a traceable certificate of calibration. Competitively priced, at £65 each exclusive of VAT from www.etiltd.com
Probiotic cleaners help protect your staff, customers and reputation Dr Emma Saunders, General Manager of Cardiff-based Genesis Biosciences, explains why the hospitality sector should embrace the many benefits of probiotic cleaners. Customer satisfaction surveys have shown that cleanliness is one of the most important criteria for diners in restaurants and guests in hotels, even ranking above comfort and food quality. There is no doubt that housekeeping standards have a huge impact on the guest experience, which in turn adds value and revenue in terms of repeat business, referrals and positive reviews. Yet, too many businesses in the hospitality sector still rely on hazardous chemical products. Not only are these chemicals harmful to the environment and can pose a risk to your workers’ and clients’ health and safety, they are proven to have limited short term efficacy. Probiot ic cleaners, which embrace the action of beneficial bacteria, offer a safer and more cost-effective solution for all sorts of applications, including washroom, kitchen, interior and exterior cleaning.
After using chemical products, the soiling immediately start to build-up again, whereas the beneficial bacteria present in probiotic cleaners stay on the surface cleaned and continue to degrade dirt and malodourous compounds after application.
it comes to cleanliness, as any failing in health and safety can have major implications for the responsible manager as well as for the hotel or restaurant brand.
Banning toxic substances from hospitality environments simply Probiotic products also provide a makes common sense. This is why much larger return on investment than we, at Genesis Biosciences, spent traditional chemical cleaners because five years to research and develop an they don’t need to be applied as often. innovative range of probiotic cleaners Considering that labour costs usually – Evogen Professional. make up around 85% of housekeeping budgets, this could lead to significant Products from the range have been designed to clean, degrease, remove savings in the medium to long term. stains and combat malodour on all Furthermore, unlike many corrosive types of surfaces, so that hospitality chemical cleaners, probiotic cleaners managers can maintain sustainable, are not damaging to surfaces, therefore hygienic environments that help switching to a probiotic cleaning attract and retain customers, while regime will help preserve buildings and protecting their staff, customers and infrastructure assets and keep surfaces reputation from any potential damage – ultimately saving time and money. and fixtures looking newer for longer. Probiotic cleaners are also undeniably safer, for both the staff who handle the products and for the customers who visit the areas cleaned. Businesses should put all odds on their side when
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